Summer is just around the corner and for many that often means stockpiling charcoal for a season of grilling and family picnics. According to the U.S. Census Bureau, more than 74 million Americans took part in a barbecue last year. Many questions, however, have been raised through the years about the safety of eating foods cooked over the sizzling grill.

Before you fire up the coals, Mariana Stern, Ph.D., assistant professor of preventive medicine at the Keck School of Medicine of USC provides some tips on how to keep your family and friends healthy without giving up grilled steaks or kabobs.

“Although there’s no conclusive evidence that charred meats or those cooked at high temperatures will cause cancer, there are studies that suggest that they might,” says Stern. “The studies show that charred or well-done meats accumulate certain carcinogens that have been known to induce tumors in rodents.”

Stern also mentions that many studies have found diets high in well-done red meat to possibly increase the risk of several cancers.

So what does that mean for barbecue lovers?

“As with anything else in life, moderation is the key,” advises Stern. “You don’t have to pack up the grill.

The World Cancer Research Fund recommends eating no more than 18 ounces of red meat per week and preferably even less processed meats, which include bacon, cold cuts and sausages. Also, eating more vegetables is known to protect against various cancers.”

As for the harmful effects resulting from cooking over a flame, Stern points out that not only charred or well-done meats contain carcinogens, but the smoke that rises from the burning of fat dripping on the flames can also leave a coat of cancer-causing compounds on the meat. Before you abandon the grill, there are ways to cut down the accumulation of these harmful chemicals.

“Marinating meat with teriyaki sauce or turmeric-garlic sauce have shown to lower formations of heterocyclic amines, which comprise one of two main types of carcinogens that can form in cooked meats, according to some studies,” says Stern. She cautions that honey-barbecue sauce actually increased the formation of this particular carcinogen in one study.

Stern also suggests turning down the flames when grilling. “The hotter the grill, the more likely carcinogens will accumulate. Cooking the meat longer over a lower temperature may prevent meat from overcooking or charring.”

Flipping the meat often is also known to reduce the accumulation of carcinogens. Stern recommends microwaving the meats before hitting the barbecue, as this has been shown to reduce the formation of carcinogens.

She also warns that simply replacing red meats such as beef and lamb with poultry on the grill will not lower the risk of cancer caused by overcooking meats. “Poultry has been shown to accumulate even higher levels of some carcinogens than beef. Fish also accumulates carcinogens, but may have protective benefits.”

“Using leaner cuts of meat may cut down carcinogen buildup that is left behind from the smoke,” says Stern. “The formation of polycyclic aromatic hydrocarbons, another form of carcinogenic compound, occurs when fat from the meat drips on the flame. The smoke surrounds the meat and leaves the residual carcinogens behind.”

Therefore, cooking meat with a lower fat content and further away from the flames is probably a good idea, says Stern. But she also emphasizes the importance of cooking the meat enough to destroy the harmful bacteria that can cause foodborne illnesses.

According to the U.S. Food and Drug Administration, roasts and steaks should be cooked to an internal temperature of at least 145 degrees Fahrenheit and chicken breasts should be cooked to 170 degrees.

More research is needed regarding the risk of cancer and grilled meats, says Stern. However, decreasing overall red meat intake, increasing vegetables and fruits in your diet and using proper cooking methods can help balance the possible harmful effects of grilling and are good tools in reducing cancer risk in general, she concludes.