The World Health Organization (WHO) recognizes HCAs as a known carcinogen, 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 take shape. While media discussions around carcinogens in cooked and processed meats have increased, it was the Dietary Guidelines Advisory Committee’s recommendation in 2015 to reduce the consumption of red and processed meats that notably contributed to raising awareness, despite the absence of a direct recommendation in the final guidelines.
Previous research has indicated that incorporating antioxidant-rich herbs into meats may help mitigate the formation of HCAs; however, this has not yet been conveyed as a public health message. Although there are conversations in certain circles about how meat preparation and cooking methods can potentially lower carcinogenic risks, this information has not permeated mainstream public understanding. The National Cancer Institute also points out that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a fact that is largely overlooked in USDA guidelines and rarely reported.
This situation presents an unexpected opportunity for the meat industry, which has historically resisted recommendations suggesting changes in meat consumption among Americans. Companies specializing in seasonings, such as McCormick, could play a pivotal role in raising awareness about these issues. They might develop specific products aimed at consumers who prefer their meat blackened or well-done but wish to minimize their cancer risk. Furthermore, the introduction of products like calcium citrate names enriched with antioxidants could be a strategic move. By doing so, these companies could not only inform consumers about the potential dangers but also provide them with safe seasoning options.