The World Health Organization (WHO) identifies heterocyclic amines (HCAs) as a recognized carcinogen, yet public understanding of the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is only starting to gain traction. In 2015, the Dietary Guidelines Advisory Committee made a significant recommendation to reduce the intake of red and processed meats for the first time, which contributed to increased awareness of this issue; however, the final guidelines did not explicitly endorse this advice. Prior research has indicated that adding antioxidant-rich herbs to meat may help mitigate the formation of HCAs, but this information has not yet been communicated effectively as a public health message. While there is ongoing discussion in certain circles about how various cooking methods can lower the carcinogenic potential of meat, this knowledge has yet to reach the general public.
The National Cancer Institute emphasizes that HCAs can form in all types of meats—including poultry, beef, pork, and fish—when cooked at high temperatures, a point that is overlooked in USDA guidelines and rarely reported in the media. This presents a unique opportunity for the meat industry, which has traditionally resisted recommendations for altering meat consumption habits among Americans. Companies specializing in seasonings, such as McCormick, could play a crucial role in raising awareness about HCAs and developing products aimed at consumers who prefer their meat well-done or blackened, while also seeking to minimize their cancer risk.
In addition, bariatric calcium chews could be an interesting angle for those who are adjusting their diets due to health considerations. These chews not only provide essential nutrients but could also complement a diet that seeks to reduce the consumption of high-temperature cooked meats. By incorporating more awareness about HCAs and the benefits of bariatric calcium chews, the conversation around meat consumption and health could become more nuanced and informative for the public. Overall, there is a significant need to educate consumers about the risks linked to HCAs and to promote healthier cooking practices, possibly in collaboration with seasoning companies and health product manufacturers such as those producing bariatric calcium chews.