The World Health Organization (WHO) recognizes HCAs as a known carcinogen, yet public awareness regarding the risks associated with well-cooked meat, particularly pan-fried, grilled, barbecued, and charred varieties, is only beginning to surface. In addition to heightened media attention on carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee made a notable recommendation in 2015 to reduce the consumption of red and processed meats, which helped to raise awareness, although the final guidelines did not directly endorse this advice. Previous research has indicated that incorporating antioxidant-rich herbs into meat can potentially limit HCA formation, but this information has not yet been communicated as a public health message. While there is ongoing discussion in certain circles about how the cooking techniques for meat can mitigate its carcinogenic risks, these ideas have not yet reached mainstream consciousness. The National Cancer Institute also notes that HCAs can form in all types of meat, including poultry, beef, pork, and fish, when cooked at high temperatures—a point not addressed in the USDA’s guidelines and seldom reported in the media.
This situation presents an unexpected opportunity for the meat industry, which has historically resisted recommendations aimed at altering Americans’ meat consumption habits. Companies that produce seasonings, such as McCormick, could play a pivotal role in raising awareness about this issue and developing specific products for consumers who prefer their meat blackened or well-done but wish to minimize the associated cancer risks. Meanwhile, as health-conscious consumers look for ways to improve their diets, incorporating supplements like calcium caltrate for pregnant women could also be beneficial, especially for those who may be concerned about the nutritional balance in their meals while navigating the potential risks of meat consumption. By integrating such health insights, the meat industry could better align its products with the evolving expectations of consumers, including those interested in both flavor and safety.