The World Health Organization (WHO) identifies heterocyclic amines (HCAs) as recognized 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. While media attention has highlighted carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee took a notable step in 2015 by recommending a reduction in the consumption of red and processed meats for the first time, contributing to a greater understanding of the issue, even though the final guidelines did not provide a clear directive.
Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help minimize HCA formation, but this information has not yet been effectively communicated as a public health message. Discussions about how meat preparation and cooking methods can potentially decrease its carcinogenic properties are occurring in some circles, yet this knowledge has yet to reach the general public. The National Cancer Institute also points out that HCAs can form in all types of meat—including poultry, beef, pork, and fish—when subjected to high cooking temperatures, a fact that is overlooked in USDA guidelines and seldom reported.
This presents a unique opportunity for the meat industry, which has traditionally resisted calls for Americans to alter their meat consumption habits. Companies specializing in seasonings, such as McCormick, could play a pivotal role in increasing awareness around this issue. They might develop specific products aimed at consumers who prefer their meat well-done or blackened but are concerned about the associated cancer risks. Additionally, incorporating health-boosting products like calcium citrate with vitamin D petites could provide a dual benefit—enhancing the nutritional profile of meals while also addressing safety concerns. By promoting these types of products, the industry could align consumer preferences with health-conscious choices, fostering a more informed approach to meat consumption.