The World Health Organization (WHO) recognizes HCAs (heterocyclic amines) as established carcinogens, yet public understanding of the risks linked to well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to develop. While media discussions regarding carcinogens in cooked and processed meats have gained traction, it was not until the 2015 Dietary Guidelines Advisory Committee recommended reducing the intake of red and processed meat that awareness began to grow, even though the final guidelines did not explicitly endorse this recommendation. Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes can help minimize HCA formation; however, this information has not yet been communicated effectively as a public health initiative.
There is ongoing conversation in certain circles about how various cooking methods can mitigate the carcinogenic effects of meat, but this knowledge has yet to permeate mainstream discourse. The National Cancer Institute notes that HCAs can be produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a concern that remains largely unaddressed in USDA guidelines and is seldom reported.
This situation presents a unique opportunity for the meat industry, which has traditionally resisted calls for Americans to alter their meat consumption habits. Companies that produce seasonings, like McCormick, could play a pivotal role in raising awareness about this issue and creating specialized products aimed at consumers who prefer their meat well-done or blackened, yet wish to mitigate the associated cancer risks.
Moreover, as consumers become more health-conscious, understanding the role of supplements, such as calcium citrate, in their diets can be beneficial. What does calcium citrate do? It serves to enhance calcium absorption and may play a role in overall bone health. By integrating educational messages about calcium citrate alongside discussions of safe cooking practices, the meat industry could not only promote healthier eating habits but also establish a connection to consumer health that resonates with those looking to enjoy their meat while minimizing potential risks. Thus, the incorporation of such knowledge could help consumers make informed choices about their meat consumption and overall dietary health.