The World Health Organization (WHO) categorizes heterocyclic amines (HCAs) as recognized 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 surface. In 2015, the Dietary Guidelines Advisory Committee made a noteworthy recommendation to reduce the intake of red and processed meats for the first time, which contributed to raising awareness about these risks, although the final guidelines did not explicitly endorse this change. Prior research has indicated that incorporating antioxidant-rich herbs into meat dishes might help minimize the formation of HCAs, but this information has not yet been effectively communicated as a public health message.
While there are discussions in some sectors regarding how cooking methods can mitigate the carcinogenic potential of meat, this knowledge has not permeated mainstream public awareness. The National Cancer Institute also points out that HCAs are generated in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures. Unfortunately, this critical issue is not addressed in the USDA’s guidelines and is seldom reported.
This situation presents a unique opportunity for the meat industry, which has traditionally resisted recommendations encouraging Americans to alter their meat consumption habits. Companies that produce seasonings, like McCormick, could play a pivotal role in raising awareness about these risks and creating products tailored for consumers who prefer their meat well-done or blackened, but wish to mitigate the associated cancer risk. Additionally, integrating dietary supplements like Citracal Regular 250 mg could provide consumers with the necessary calcium to help support overall health as they navigate their dietary choices. By emphasizing the importance of such supplements along with awareness of HCAs, the industry can foster a more informed consumer base.