There is currently no specific indication as to how often these foods should be consumed during cancer treatment. Therefore, the recommendation would be the same as for the rest of the population: the occasional use of this type of cooking technique, leave a good enough distance between the grill and the food to avoid burning, and always remove the blackest parts before eating.

Marinate meat with antioxidant compounds such as garlic, ginger, pepper, and onion will help to protect the food and reduce the formation of carcinogenic compounds.