As we know, roasted food may contain carcinogen substance causes cancer. There are several things you can do to reduce the risk of cancer in the roasted food. Denise Snyder, nutrition researcher’s Duke School of Nursing, United States provides 7 simple tips to reduce cancer risk in the roasted food. Always try to apply the following methods.

1. If you roast food in the form of sate or puncture either meat or prawn insert vegetables. Its can be paprika, pineapple, corn, tomatoes or your other favorite vegetables. Vegetables taste that has roasted also becomes more palatable.
2. If you use the microwave to grill the foods turn on thermometer. This is to ensure that food is not baked too long.
3. When burning the food, do not leave food burnt or blackish color.
4. To reduce the smoke of burning that also causes cancer, lined your grill with foil. Make a hole in the middle so that the fat can be burned to flow down. Prepare a water bottle to squirt burning smoke.
5. When burning the meat, cut the fats. In addition to more healthy, it will reduce the smoke burning.
6. Soak meat or fish that will be burned with the flavor and the sauce (marinate). The process of soaking the food with this ingredient can reduce the oxygen trigger cancer.
7. Use the lowest temperature while you grill the food. If burned, place burnt section quite high of fire source to keep the roasted food does not burn.

Snyder also strongly recommends not burning the processed meat such as sausage, meatball, or ham. Processed meat that can be burned can increase the risk of cancer.