Eating well-done meats could harm your health

Grant Boone
March 25, 2018

The team then correlated the diets of all the participants with the development of hypertension and found that among people who were having at least two servings of red meat, fish or chicken per week, those who are broiled, roasted or grilled meat had a 17 percent greater risk of getting hypertension.

The study was presented by a Harvard University nutrition research fellow, and it claims that eating grilled or barbecued meat too often combined with cooking the meat too well done could increase the risk of having high blood pressure.

Still, the researchers noted that the new study found only an association, and can not prove that eating grilled meat actually causes high blood pressure. The risk of developing high blood pressure was also 15% higher in people who preferred their food well done. The high risk individuals were using these cooking techniques over 15 times per month compared to the others who used these techniques of cooking less than four times a month. The findings are limited because data came from questionnaires that did not include certain types of meats (such as pork and lamb) and certain cooking methods (such as stewing and stir-frying). However as seen from earlier studies, cooking meat on open flames and at higher temperatures can produce chemicals to form.

Researchers tracked 32,925 women from the Nurses' Health Study, 53,852 women from the Nurses' Health Study II, and 17,104 men from the Health Professionals Follow-Up Study. The American Heart Association news release explained that these issues affect blood vessels' inner linings, and are connected to atherosclerosis, a process that narrows the arteries and is mentioned as an underlying cause of heart disease. One study reported by Medical News Today past year, for example, linked a high intake of grilled, smoked, or barbecued meats to a 23 percent greater risk of death for breast cancer survivors.

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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.

The researchers say that these high temperature cooking methods induce oxidative stress, inflammation and insulin resistance, which may be behind the effect.

A new research conducted by Harvard has shown that tucking in well-cooked meats including chicken and fish, may up your risk of developing high blood pressure. During this time, 37,123 of the participants were diagnosed with high blood pressure. The people who developed high blood pressure grilled every other day. About 75 million Americans, which is 29 percent of the nation's population, suffer from high blood pressure.

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