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A recent study found that postmenopausal women who had consumed a lot of barbecued chicken and smoked red meat or chicken over their lifetimes has a greater risk of developing breast cancer than those who ate less. “When you grill meat, the amino acids form compounds called heterocyclic amines, which are carcinogenic. They’re especially concentrated in charred meat. Also the fat drips on the heat source, it forms polycyclic aromatic hydrocarbons, another cancer-producing compound that binds to the meat. If barbecue grill is beckoning, protect yourself by marinating the meat first or cutting it into smaller chunks. These cook faster than larger pieces, which reduces the likelihood that carcinogenic chemicals will form.