A nutritionist, Dr. Dzidzor Sackey has warned that excessive intake of grilled products like meat can increase the risk of developing cancer. He is therefore advocating that it is best if people rather cook the food they eat. Speaking on the topic ‘grilling and grilled foods’ on the Joy FM’s Ultimate Health programme Tuesday, Dr. Dzidzor Sackey said different meats have different grilling temperatures but when this is not achieved, the grilling process produces cancerous substances leading to cancer in human. According to him, grilling is done when food substances are made to have direct contact with fire. Dr. Dzidzor Sackey said there are two main causes of the cancerous substances in grilled food, which occur when pieces of fat from a grilling meat drips into its fire and the fire in turn burns it back unto the meat. He therefore advised that people grill with the right procedure and temperature to prevent avoidable diseases from affecting them. "People must learn to trim off as much fat as they can from any meat they wish or want to grill,” he noted, adding that marinating meat with spices like natural herbs and olive oil before grilling could also help reduce the cancerous producing substances in grilling meats. He also urged individuals to try and cut meat into smaller pieces in order to ensure fast grilling. Though everyone has their taste and preferences, the Dr Sackey said grilled fishes are preferable than meant since fish contains less fat than meat. He also advised that people should be wary of where they buy their smoked and grilled food since some people may not use the correct method of grilling.