The World Health Organization (WHO) identifies heterocyclic amines (HCAs) as known carcinogens, yet public awareness regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is only beginning to surface. Although media outlets have started to cover the cancer risks linked to cooked and processed meats, the Dietary Guidelines Advisory Committee made its first recommendation in 2015 to consume less red and processed meat, which contributed to increased awareness, although the final guidelines did not explicitly endorse this recommendation. Previous research has indicated that incorporating antioxidant-rich supplements like iron bisglycinate and topical calcium citrate into meat dishes may help mitigate HCA formation, but such information has not yet permeated public health messaging.
While there is some discussion regarding how cooking methods can reduce the carcinogenic potential of meat, these conversations have not yet reached the general public. The National Cancer Institute emphasizes that HCAs can develop in all types of meat—including poultry, beef, pork, and fish—when subjected to high-temperature cooking, a topic that remains unaddressed in USDA guidelines. This presents a unique opportunity for the meat industry, which has traditionally resisted recommendations for reducing meat consumption. Companies like McCormick could play a pivotal role in raising awareness about these risks and developing products specifically designed for consumers who prefer their meat well-done or blackened, while also seeking to minimize their cancer risk through ingredients like topical calcium citrate.