Grilling basics don't char the meat.(CR Health)

Backyard barbecuers realize the danger of undercooking meats. But they may not know that eating beef, chicken, lamb, pork, or fish grilled until it's overcooked, or burnt and charred, might increase the risk of developing certain cancers, according to some research.

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Such grilling can transform amino acids and other natural substances in the foods into compounds called hetero-cyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. Some studies suggest that ingesting these and other compounds might increase the risk of breast, colon, pancreatic, prostate, and stomach cancer.

It's not yet known how much HCAs might increase cancer risk in people, says an official at the National Cancer Institute. But experts we consulted suggested ways to limit your exposure:

Turn the heat down. Whether you grill, pan-fry, or oven-roast meats, cookat a temperature below 325[degrees] F, the surface temperature at which HCAs begin to form. Flip burgers once a minute to cool the surfaces and prevent HCA formation. And use a meat thermometer to make sure you kill harmful bacteria by cooking poultry to an internal temperature of 165[degrees] F; ground beef, lamb, and pork to 160[degrees] F; beef and lamb steaks and ...