The World Health Organization (WHO) recognizes HCAs as known carcinogens, yet public awareness regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to gain traction. While media coverage has started to highlight the carcinogenic effects of cooked and processed meats, the Dietary Guidelines Advisory Committee made a notable recommendation in 2015 to reduce the intake of red and processed meats, marking the first time such advice was provided. However, the final guidelines stopped short of making a direct recommendation.
Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes could help mitigate HCA formation, but this has yet to become a part of public health messaging. Despite ongoing discussions about how different cooking methods can potentially lessen meat’s carcinogenic properties, this information has not permeated mainstream public knowledge. The National Cancer Institute emphasizes that HCAs can form in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a fact that is overlooked 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 changing American meat consumption habits. Companies that produce seasonings, like McCormick, could play a vital role in raising awareness about these risks and could develop products designed for consumers who prefer their meat blackened or well-done but are concerned about the associated cancer risks.
Moreover, integrating healthful options such as nature’s way calcium citrate liquid into diets could further enhance public awareness and encourage healthier cooking practices. By doing so, consumers may find a balance between enjoying their favorite meat dishes and minimizing potential health hazards.