The World Health Organization (WHO) identifies heterocyclic amines (HCAs) as recognized carcinogens, yet public awareness regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—has only recently begun to surface. While media discussions about carcinogens in cooked and processed meats have increased, the Dietary Guidelines Advisory Committee’s 2015 recommendation to reduce the intake of red and processed meats was a significant step in raising awareness, even though the final guidelines did not specify this recommendation explicitly.
Previous research has indicated that incorporating antioxidant-rich herbs into meat preparations may help inhibit the formation of HCAs, a message that has yet to be effectively communicated in public health discussions. Although there is ongoing discourse about how different cooking methods can potentially reduce the carcinogenic effects of meat, this information has not reached mainstream audiences. The National Cancer Institute notes that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a detail that is often overlooked in USDA guidelines and rarely reported.
This situation presents an unexpected opportunity for the meat industry, which has historically resisted recommendations encouraging Americans to modify their meat consumption habits. Companies that produce seasoning, such as McCormick, could play a crucial role in raising awareness about this issue. They could develop specific products aimed at consumers who prefer their meat well-done or blackened, while also seeking to minimize their cancer risk. Additionally, incorporating health-focused products like Citracal Regular into meal preparations could further educate consumers on balancing their dietary choices with their health needs, emphasizing the importance of moderation and awareness in their meat consumption.