Who doesn’t like to host grilling parties in their backyards in summer? Cookouts and barbecues with delicious burgers, hot dogs, steaks, and chicken make up for the perfect weekend summer meal. However, experts warn this quintessential cooking method may not be the best option for your health.

According to doctors, heterocyclic amines or HAs and polycyclic aromatic hydrocarbons or PAHs are carcinogens - substances that cause cancer, formed as part of the grilling process. And so, it is a high chance that grilling meat could cause cancer.

Experts say when you cook at high temperatures and directly over the flame, harmful chemicals begin to form over the skin of the meat. Two of them include HCAs and PAHs. However, studies say it doesn’t necessarily mean that the occasional barbecue is detrimental to your health.

The amino acids, sugars, and creatine present in meats react at high temperatures forming heterocyclic amines.

Studies say HAs and PAHs are mutagenic – as they can lead to changes in the DNA of cells making them cancerous. The most important factor in PAH production appears to be the incomplete combustion of fats that drip on the grill.

Before you begin to cancel your barbecue get-togethers, do read these several things you can do to reduce the carcinogens in barbecued meats:

If you marinate your meat for 20 minutes before grilling, the process can substantially reduce the formation of heterocyclic amines by 90 per cent.

According to experts, foods should be cooked at lower temperatures, even though this means cooking them for longer.

If you prefer using a charcoal grill, purchase a fire chimney to avoid using lighter fluid.

Fatty meats produce more smoke and potentially harmful compounds, so it is recommended to opt for lean cuts to minimize emissions.

Always make sure the flames die down before putting meat on the grill.

Raising the grill rack away from the heat on a gas grill will keep the flames away from the food.

Doctors advise trimming off any excess fat before grilling to lower the amounts of PAHs that form on the skin

Skewers are an excellent way to limit the consumption of grilled meat as small pieces are attractive and delicious

Spices can pack a healthy anti-cancer punch and so, use lots of fresh herbs and whole spices for better taste and protection

While charcoal type doesn't seem to make a large difference with red meats, salmon which is grilled with coconut shell charcoal develops significantly fewer HAs and PAHs than salmon grilled with wood charcoal.