1. In one study, researchers found that those who ate their beef medium-well or well-done had more than three times the risk of stomach cancer as those who ate their beef rare or medium-rare.

2. Other studies have shown that an increased risk of developing pancreatic, colorectal, and breast cancer is associated with high intakes of well-done, fried, or barbecued meats.

3. One study found that a compound called PhIP, formed when meat is charred at high temperatures, causes prostate cancer in rats.

4. Scientists have estimated that the average cancer risk because of heterocyclic amine exposure ranges from 1 per 10,000 for the average person to more than 1 per 50 for those ingesting large amounts of well-done muscle meats, especially flame-grilled chicken.

1. Limit the amount of grilled foods you eat, and make sure you’re eating plenty of other raw foods in your diet.

2. You can reduce the amount of PAHs when you grill by not cooking fatty meats, and by trimming the fat off before you grill.

3. When grilling, cook your food with indirect heat, such as on a rack rather than directly on the coals. Cooking on a cedar plank is also helpful.

4. Always avoid charring your meat (and don't eat the black or brown parts).

5. Cook meat partially before putting it on the grill, or cook smaller pieces of meat, which take less time to cook, and therefore give HCAs less time to form.

6. You can reduce the amount of AGEs in your food by using an acidic marinade that contains lemon juice or vinegar.

7. Marinating meats before grilling or broiling them can reduce HCAs (according to some experts by 90 percent or more). However, only use natural ingredients for marinades, and keep the coating thin to avoid charring.

8. Flip your burgers often, as this will help cut down on HCAs.

9. Add blueberries or cherries to your burgers, as they can also help prevent the formation of HCAs.

10. Avoid grilling hot dogs, bratwurst and other processed meats, as these seem to be among the worst offenders.

11. Only grill high-quality, organic and grass-fed meats.

12. Cook the meat as little as possible. Rare or medium-rare at the absolute most. You can also quickly sear the meat on both sides, leaving the inside mostly raw. This gives the illusion that you’re eating cooked meat, with many of the benefits of raw.