That grill might be hazardous to your health.

The high heat of grilling reacts with proteins in red meat, poultry and fish to create heterocyclic amines, chemicals linked to cancer. Smoke contains another carcinogen, polycyclic aromatic hydrocarbons.

Nutritionist Stephanie Vangsness of Harvard's Dana-Farber Cancer Institute offers these tips to lower the risks:

• Choose lean cuts of meat with fat trimmed and skin removed to limit dripping and smoke.

• Use marinades that contain vinegar and/or lemon, which create a protective barrier around the meat.

• Partially cook meat and fish in a microwave for 60 to 90 seconds on high before grilling and then discard juices. This will limit the time they need to cook and reduce risk of smoke flare-ups.

• Flip burgers at least once every minute.

• Place food at least six inches from heat source.

• Create a barrier to prevent juices from spilling and producing harmful smoke, such as lining the grill with aluminum foil that has holes poked in it or cooking on cedar planks.

• Try grilling vegetables or smaller cuts of meat like kabobs, which cook faster.