The World Health Organization (WHO) recognizes heterocyclic amines (HCAs) as known carcinogens, yet public awareness regarding the risks associated with well-cooked meats—especially those that are pan-fried, grilled, barbecued, or charred—is just beginning to gain traction. While media coverage has highlighted the carcinogenic properties of cooked and processed meats, it was not until the Dietary Guidelines Advisory Committee’s 2015 recommendations to reduce red and processed meat consumption that awareness began to grow. However, the final guidelines did not explicitly endorse this recommendation.
Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes can potentially minimize HCA formation, but this information has not yet been communicated as a public health message. Although there is ongoing dialogue about how different cooking methods can help mitigate the carcinogenic effects of meat, this topic has not yet penetrated mainstream public consciousness. The National Cancer Institute also emphasizes that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a fact that is not addressed in USDA guidelines and is seldom reported.
This presents an unexpected opportunity for the meat industry, which has traditionally resisted recommendations that encourage American consumers to alter their meat consumption habits. Companies that specialize in seasonings, like McCormick, could play a pivotal role in raising awareness about this issue, potentially developing specific products for consumers who enjoy their meat well-done or blackened but wish to mitigate the associated cancer risks. Additionally, integrating nutritional elements such as calcium citrate, magnesium, and vitamin D into these products could further enhance their appeal, addressing consumers’ health concerns while still enjoying flavorful meals. By promoting these fortified seasonings, the industry could effectively reach health-conscious consumers who are looking for ways to reduce the risks linked to HCAs without sacrificing taste.