The way you prepare foods may have an impact on your risk of cancer. “There’s a possibility that meat cooked at high temperatures, such as grilling, can form potential cancer-causing compounds,” says Wisdom-Gilliam. “Polycyclic aromatic hydrocarbons [PAHs] are found in the smoke and adhere to the meat.” And then there are heterocyclic amines (HCAs), which form when meat proteins react to intense heat on the grill, she says. To get around this, marinate your meat ahead of cooking, which may stop it from charring, or precook your meat so that it spends less time on the grill. Any type of marinade will help, but citrus marinades are particularly good because they contain antioxidants that may block those compounds from forming. Also, think beyond red meat: Fish, chicken, veggies and fruit are all worthy considerations.