Web Desk(May 22, 2018): That tasty serving of grilled beef, chicken or fish may come with another unwelcome health concern.
Evidence already shows cooking meat at high temperatures can cause potentially cancer-causing chemicals to form.
Now, researchers say cooking red and white meat over an open-flame or at high temperatures — including grilling, barbecuing, broiling and roasting — might modestly increase a person’s risk of developing high blood pressure. The results were presented Wednesday at an American Heart Association meeting.
“Our findings imply that avoiding the use of open-flame and/or high-temperature cooking methods may help reduce hypertension risk among individuals who consume red meat, chicken or fish regularly,” Gang Liu, the study’s lead author and a research fellow at the Harvard T.H. Chan School of Public Health, told TODAY.
Avoiding cooked meat that’s well done or charred may also help to reduce the risk, he added.
High blood pressure — which affects almost half of the U.S. adult population — is sometimes called the “silent killer” because it often has no symptoms and can lead to heart attacks and stroke.
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