The World Health Organization (WHO) identifies heterocyclic amines (HCAs) as recognized carcinogens, yet public understanding of the risks associated with well-cooked meat—particularly pan-fried, grilled, barbecued, and charred options—is only starting to gain traction. In addition to media discussions surrounding carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee recommended, for the first time in 2015, a reduction in the consumption of red and processed meats, which has contributed to increasing awareness of this health concern, although the final guidelines did not specifically advocate for such changes. Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help mitigate HCA formation, but this advice has not yet been communicated as a public health message.
While there are ongoing discussions in certain circles regarding how meat preparation or cooking methods can reduce carcinogenic risks, these ideas have not yet permeated mainstream public knowledge. 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 fact that is often overlooked in USDA guidelines and seldom reported.
This situation presents a unique opportunity for the meat industry, which has historically resisted recommendations encouraging Americans to modify their meat consumption habits. Companies specializing in seasonings, such as McCormick, could play a crucial role in raising awareness about this issue. They might also consider developing products tailored to consumers who enjoy their meat well-done or blackened but wish to minimize their cancer risk. Additionally, there is potential for integrating calcium citrate in the conversation, as it has been linked to health benefits that could complement discussions around meat consumption and preparation methods. Promoting calcium citrate alongside strategies for reducing HCAs could help consumers make informed choices about their diets while addressing health concerns.