1. Don't cook food at a very high temperature. When food is exposed to extreme heat for a long time, it increases the likelihood of cancer-forming compounds.

2. Coating your meat in barbecue sauce before grilling protects the outer surface of the meat.

3. Fat stores cancer-forming compounds, so wrap meat in foil or remove visible fat from barbecued meat.

4. Grilling vegetables in foil together with meat helps season the food naturally. Healthy flavonoids are better retained in grilled vegies than boiled ones.

5. Chicken, pork and ground meats must be thoroughly cooked - not just seared.

More of Nikki's nutrition tips