FAIRFAX, Va. (WUSA) -- Registered Dietitian Danielle Omar says HCA's andPAH's are potentially cancer-causing compounds that are released when the meat starts to char.
"When the fat drips into the flames it creates smoke, and when the flame comes into contact with the meat, it creates charring," Danielle explains.
Reducing your risk, says Danielle, begins from the moment you select your meats.
