Health / Health News |
High Temp Grilled Meat May Raise Blood Pressure
Grilled or well-done beef, chicken or fish may raise the risk of developing high blood pressure among people who regularly eat those foods.
Researchers analyzed cooking methods and the development of high blood pressure in people who regularly ate beef, poultry or fish. None of the participants had high blood pressure, diabetes, heart disease, or cancer when they enrolled, but 37,123 people developed high blood pressure during an average follow-up of 12-16 years.
Among participants who reported eating at least two servings of red meat, chicken or fish a week, the analysis revealed that the risk of developing high blood pressure was:
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.
Researchers noted the relationship between cooking temperature, method, doneness and high blood pressure was independent of the amount or type of food consumed.
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.
This study identifies a trend but does not prove cause and effect. 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).
Because the participants were all health professionals and mostly Caucasian, the results may not generalize to other groups. (Tasnim News Agency)