Ready to fire up the grill?
The U’s Robert Turesky recommends occasionally swapping out your burger for a cauliflower steak.
The inaugural holder of the Masonic Chair in Cancer Causation, Turesky joined a recent World Health Organization effort to evaluate 800 studies on meat and cancer. The group found that nitrates in processed meats could contribute to colorectal cancer, while red meats pose a risk when they’re grilled, pan-fried, or cooked at higher temperatures.
But Turesky says this shouldn’t ruin your summer barbecue plans. “If there’s a take-home message, it’s not to stop eating meat products, but to diversify your diet,” he says.