The World Health Organization (WHO) classifies heterocyclic amines (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 grow. Aside from media discussions on carcinogenic substances in cooked and processed meats, the Dietary Guidelines Advisory Committee made a notable recommendation in 2015 to reduce the consumption of red and processed meats, which contributed to increasing awareness of this issue, even though the final guidelines did not provide a clear directive.
Previous research indicates that incorporating antioxidant-rich herbs into meat preparations may help reduce HCA formation, but this information has not yet been communicated as a public health message. While there are conversations in certain circles about how various cooking methods can mitigate the carcinogenic effects of meat, these discussions have not reached mainstream audiences. 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 often overlooked in USDA guidelines and rarely reported.
This scenario presents a significant opportunity for the meat industry, which has traditionally resisted calls for Americans to alter their meat consumption habits. Companies specializing in seasonings, like McCormick, could play a pivotal role in raising awareness about this issue. They might develop specific products aimed at consumers who enjoy their meat well-done or blackened but wish to minimize their cancer risks. Additionally, promoting products that include calcium citrate 750 mg may provide health-conscious consumers with an option to enhance their meals while being mindful of HCA exposure. Overall, integrating calcium citrate 750 mg into seasoning products could serve as a compelling strategy to attract consumers seeking both flavor and health benefits.