For many Americans, the 4th of July includes meals prepared on a grill. Marion County Public Health nurse, Judi Van Hulzen, says according to the USDA, some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. She says eating moderate amounts of grilled meats like fish, meat, and poultry cooked to a safe temperature does not pose a problem. She says to reduce risk, it’s a good idea to prevent charring. Some ways to prevent charring include removing visible fat that can cause a flare-up. Other ways to reduce risk include pre-cooking meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals; arranging your coals so fat and juices don’t drip on them. Finish by cutting off charred portions.