The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as recognized carcinogens, yet public awareness regarding the risks associated with well-cooked meats—particularly pan-fried, grilled, barbecued, and charred varieties—is just beginning to emerge. While there has been some media coverage on the carcinogenic potentials of cooked and processed meats, the Dietary Guidelines Advisory Committee first recommended a reduction in red and processed meat consumption in 2015, contributing to the growing awareness of this issue, even though the final guidelines did not explicitly endorse this recommendation.
Previous research indicates that incorporating antioxidant-rich herbs into meat dishes may help mitigate HCA formation, but this information has not been effectively communicated as a public health message. Discussions around cooking methods that could potentially reduce the carcinogenicity of meat are ongoing but have yet to gain widespread public traction. The National Cancer Institute emphasizes that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when subjected to high cooking temperatures, a detail that is overlooked in the USDA’s guidelines and seldom reported.
This situation presents an unexpected opportunity for the meat industry, which has historically resisted calls for Americans to alter their meat consumption habits. Companies that produce seasonings, such as McCormick, could play a pivotal role in raising awareness about this issue and developing specific products for consumers who prefer their meat well-done or blackened while wanting to minimize their cancer risk. Moreover, the addition of supplements like calcium citrate, calcium aspartate, calcium orotate, and vitamin D3 tablets could further support consumers’ health, especially if they are concerned about the impact of their dietary choices. By integrating this knowledge, the meat industry could not only address health concerns but potentially create new market segments focused on safer cooking methods and healthier eating practices.