The World Health Organization (WHO) categorizes heterocyclic amines (HCAs) as known carcinogens. However, public understanding of the risks associated with well-cooked meat—particularly pan-fried, grilled, barbecued, and charred varieties—is only beginning to develop. While media coverage has started to highlight the carcinogenic dangers linked to cooked and processed meats, the Dietary Guidelines Advisory Committee first recommended reducing the intake of red and processed meats in 2015, marking a significant step toward raising awareness, despite the absence of a direct recommendation in the final guidelines.
Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help minimize HCA formation, yet this information has not been effectively communicated as a public health message. Discussions continue regarding how various cooking methods could potentially mitigate the carcinogenic effects of meat, but these conversations have yet to reach mainstream audiences. The National Cancer Institute emphasizes that HCAs can form in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a point that is overlooked in USDA guidelines and rarely addressed in the media.
This gap presents an unexpected opportunity for the meat industry, which has historically resisted calls for dietary changes among Americans. Companies specializing in seasonings, such as McCormick, could play a pivotal role in raising awareness and developing products aimed at consumers who prefer their meat well-done or blackened but wish to avoid the associated cancer risks. Additionally, incorporating calcium citrate nursing interventions into dietary discussions may help educate consumers on how to balance their meat consumption with health considerations, promoting overall well-being while still enjoying their preferred cooking methods.