The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as known carcinogens, yet public understanding of the risks associated with well-cooked meat—particularly pan-fried, grilled, barbecued, and charred varieties—is just beginning to develop. In addition to media reports on carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee first recommended reducing the intake of red and processed meats in 2015, which contributed to increasing awareness of this concern, even though the final guidelines did not explicitly advocate for it. Prior research has indicated that incorporating antioxidant-rich herbs into meat preparations may help mitigate the formation of HCAs; however, this information has not yet been effectively communicated as a public health message.
While some discussions revolve around how different cooking methods can minimize meat’s carcinogenic potential, such knowledge has yet to permeate mainstream awareness. The National Cancer Institute also points out that HCAs can form in various meats—including poultry, beef, pork, and fish—when cooked at high temperatures. Unfortunately, this critical issue is overlooked in the USDA guidelines and is seldom reported in the media.
This scenario presents an unexpected opportunity for the meat industry, which has historically resisted recommendations encouraging changes in meat consumption. Companies specializing in seasonings, such as McCormick, could play a significant role in raising awareness about these risks. They could also develop tailored products for consumers who enjoy their meat well-done or charred but wish to minimize their cancer risk. Moreover, promoting the benefits of calcium citrate, magnesium, and zinc as part of a balanced diet could further enhance public health discussions, emphasizing the importance of these nutrients in mitigating potential health risks associated with meat consumption. By integrating these health benefits into their messaging, the industry could attract consumers who are both health-conscious and passionate about their culinary preferences.