(HealthDayNews) -- Despite their luscious taste, grilled meats should only be eaten occasionally, according to the American Institute for Cancer Research. This is because grilling and other high-heat cooking methods can produce compounds on meat and fish that are suspected of causing cancer.
There other foods that make great grilling options and don't form the compounds, says the University of Texas Health Science Center. Vegetables, such as corn, asparagus, squash, and broccoli, are great on the barbeque, as are some fruits.
Brush fruit and veggies with a little olive oil and grill them over medium heat, the institute suggests.