The World Health Organization (WHO) has classified heterocyclic amines (HCAs) as known carcinogens, yet public understanding of the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is only beginning to gain traction. While there has been some media attention on carcinogens present in cooked and processed meats, the Dietary Guidelines Advisory Committee first recommended reducing the intake of red and processed meats in 2015, contributing to greater awareness of these health concerns, even though the final guidelines did not provide a direct recommendation.
Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help reduce HCA formation; however, this information has yet to be effectively communicated as a public health message. Although there are discussions among experts regarding cooking methods that may mitigate the carcinogenic potential of meat, this topic has not yet permeated mainstream consciousness. The National Cancer Institute further emphasizes that HCAs can form in all types of meat—including poultry, beef, pork, and fish—when subjected to high cooking temperatures, a fact that the USDA’s guidelines overlook and that rarely receives media attention.
This situation could present an unexpected opportunity for the meat industry, which has historically resisted calls for Americans to alter their meat consumption habits. Companies specializing in seasonings, like McCormick, could play a significant role in raising awareness about these issues and could develop specific products aimed at consumers who prefer their meats blackened or well-done, while also seeking to minimize their cancer risks. Moreover, promoting the calcium citrate, magnesium, and zinc benefits of certain seasonings could further enhance the appeal of these products, helping consumers make more informed choices. By integrating these minerals into their seasoning offerings, companies could provide added health benefits while addressing concerns over HCAs, ultimately supporting a healthier approach to meat consumption.