News, today, of new scientific findings that could just tip the scales in the old Rare vs. Well Done controversy. It seems those who prefer their meat, Poultry and Fish grilled or well done and eat it that way frequently are at higher risk of developing high blood pressure than those who like it less-charred…
Well done and Charred meats are now associated with high blood pressure,
as well as cancer. But that doesn’t make them any less enticing!
We already know that charring your meat is linked to a higher risk of cancer. But, now, The American Heart Association reports that the regular consumption of well done or grilled meats has been linked to a higher risk of high blood pressure, as well.
A new paper presented at presented at the American Heart Association’s Epidemiology and Prevention | Lifestyle and Cardiometabolic Health Scientific Sessions 2018 describes a correlation between the frequent consumption of well done meats and those cooked at high temperatures and the likelihood to develop high blood pressure.
“The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these pathways may also lead to an elevated risk of developing high blood pressure,” said Gang Liu, Ph.D., Lead Author of the study and a postdoctoral research fellow in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.
Oxidative stress, inflammation and insulin resistance are associated with the development of atherosclerosis, or clogged arteries.
What they did…
Researchers examined the records of 32,925 women taking part in the Nurses’ Health Study; 53,852 women participating in the Nurses’ Health Study II; and 17,104 men in the Health Professionals Follow-Up Study. These U.S. studies tracked health professionals for more than 20 years. Researchers looked specifically at those participants who reported consuming more than two servings of Res Meat, Chicken or Fish per week. More than 37,000 of the subjects across the three studies developed high blood pressure after 12-16 years of tracking.
What they they found…
The number crunching revealed that:
- 17 percent higher in those who grilled, broiled, or roasted beef, chicken or and fish more than 15 times/month, compared with less than 4 times a month.
- 15 percent higher in those who prefer their food well done, compared with those who prefer rarer meats.
- 17 percent higher in those estimated to have consumed the highest levels of heterocyclic aromatic amines (HAAs) — chemicals formed when meat protein is charred or exposed to high temperatures — compared to those with the lowest intake.
“Our findings suggest that it may help reduce the risk of high blood pressure if you don’t eat these foods cooked well done and avoid the use of open-flame and/or high-temperature cooking methods, including grilling/barbecuing and broiling,” Liu said.
The bottom line…
Liu cautions that the relationship between cooking temperature, method, doneness and high blood pressure was independent of the amount or type of food consumed. So, whether you eat a little or a loot, consumption of well-done, grilled or barbecued foods regularly can put you at risk.
That’s not to say that the odd barbecued Steak or Burger this summer is going to ruin your health. But, if you eat your Meats well-done all the time, you might want to consider a different cooking method or dialing your tastes back to Medium, at least.
~ Maggie J.