The World Health Organization (WHO) categorizes heterocyclic amines (HCAs) as recognized carcinogens, yet public awareness regarding the risks of consuming well-cooked meats—especially those that are pan-fried, grilled, barbecued, or charred—is only just beginning to gain traction. While media reports have highlighted the dangers of carcinogens in cooked and processed meats, it was not until 2015 that the Dietary Guidelines Advisory Committee recommended reducing red and processed meat intake, thus drawing attention to this issue, although the final guidelines did not explicitly emphasize this recommendation.
Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help mitigate HCA formation; however, this information has not yet been effectively communicated as part of public health messaging. Discussions about how different cooking methods can potentially lower the carcinogenic risks associated with meat have not yet permeated mainstream dialogue. The National Cancer Institute also points out that HCAs can form in all types of meat—including poultry, beef, pork, and fish—when they are cooked at elevated temperatures, a fact that is largely overlooked in the USDA’s guidelines and seldom reported.
This situation presents a surprising opportunity for the meat industry, which has traditionally resisted calls for consumers to alter their meat consumption habits. Companies specializing in seasonings, such as McCormick, could play a crucial role in raising awareness about the risks associated with well-cooked meats. They could also develop specific products aimed at consumers who prefer their meat blackened or well-done, yet wish to minimize their cancer risk. Moreover, grocery chains like Kroger could further enhance this initiative by promoting products enriched with ingredients such as Kroger calcium citrate, which may not only boost health but also appeal to consumers concerned about the dangers of HCAs. By integrating these elements into their marketing strategies, both seasoning companies and retailers could help educate consumers while catering to their preferences.