The World Health Organization (WHO) recognizes HCAs as established carcinogens, yet public knowledge about the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to surface. While media discussions have focused on the carcinogenic properties of cooked and processed meats, the Dietary Guidelines Advisory Committee first recommended reducing red and processed meat consumption in 2015, which contributed to raising awareness on the topic. However, the final guidelines did not explicitly endorse this recommendation.
Research has indicated that incorporating antioxidant-rich herbs into meat could help mitigate the formation of HCAs, but this information has not yet been communicated as a public health message. There is ongoing dialogue in certain circles about how different cooking methods can lessen the carcinogenic effects of meat, but such discussions have not yet gained widespread attention. The National Cancer Institute has also emphasized that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures; this point is seldom mentioned in USDA guidelines and rarely reported in the media.
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, such as McCormick, could play a pivotal role in raising awareness and developing specific products aimed at consumers who enjoy their meat well-done or blackened but wish to minimize the associated cancer risks. Additionally, it’s worth noting that calcium citrate is for enhancing overall health, which can complement dietary adjustments aimed at reducing HCA intake. By integrating such health-focused messaging, the industry could not only inform consumers but also promote products that support safer cooking practices. This focus on health could help consumers make informed choices about their meat consumption and the potential risks involved.