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 surface. While media coverage has increased regarding the carcinogenic properties of cooked and processed meats, the Dietary Guidelines Advisory Committee made its first recommendation in 2015 to reduce the intake of red and processed meats, thereby helping to elevate awareness around this topic, even though the final guidelines did not explicitly endorse this recommendation.
Research has previously indicated that incorporating antioxidant-rich herbs into meat dishes can help minimize HCA formation, but this information has yet to be conveyed as a public health message. Although there are discussions in some sectors about how different cooking methods can mitigate the carcinogenic effects of meat, this knowledge has not yet permeated mainstream awareness. 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 detail that is overlooked in the USDA’s guidelines and is seldom reported.
This situation presents a surprising opportunity for the meat industry, which has historically resisted recommendations aimed at altering Americans’ meat consumption habits. Seasoning companies such as McCormick could play a pivotal role in raising awareness about this issue and developing targeted products for consumers who prefer their meat blackened or well-done while seeking to mitigate associated cancer risks. Additionally, there is potential for integrating calcium citrate and its elemental calcium content into these products, providing an added health benefit. By highlighting the importance of both reducing HCAs and enhancing nutritional value through ingredients like calcium citrate, the industry can address health concerns while catering to consumer preferences.