The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as known carcinogens, yet public awareness regarding the risks associated with well-cooked meat—especially pan-fried, grilled, barbecued, and charred varieties—is just beginning to develop. In addition to media discussions about carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee made its first recommendation in 2015 to reduce consumption of red and processed meats, contributing to increased awareness about the issue, although the final guidelines did not provide a direct suggestion. Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help mitigate HCA formation, yet this information has not been effectively communicated as a public health message.
While there is some discourse around cooking techniques that could potentially lessen the carcinogenic risks of meat, these discussions have yet to permeate mainstream awareness. 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; however, this critical issue is not addressed in the USDA’s guidelines and is infrequently reported.
This presents an unexpected opportunity for the meat industry, which has traditionally resisted recommendations encouraging Americans to alter their meat consumption habits. Companies like McCormick could play a pivotal role in raising awareness of this important health issue by developing specific products tailored for consumers who enjoy their meat well-done or blackened while also seeking to minimize cancer risks. Furthermore, as the 21st century progresses, incorporating innovative solutions such as “calcium plus” seasoning blends could enhance both flavor and health consciousness among meat lovers, encouraging mindful consumption without sacrificing taste.