The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as known carcinogens, yet public recognition of the risks posed by well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to develop. Aside from media coverage concerning carcinogens found in cooked and processed meats, the Dietary Guidelines Advisory Committee first suggested reducing the intake of red and processed meats in 2015, which contributed to an increased awareness of this matter, although the final guidelines did not provide a clear directive. Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes may help limit HCA formation, but this has not been effectively communicated as a public health message. While there are ongoing discussions about how different cooking methods might mitigate the carcinogenic properties of meat, this information has yet to become mainstream. The National Cancer Institute also points out that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a concern that is overlooked in the USDA’s guidelines and is seldom reported.
This situation presents a unique opportunity for the meat industry, which has historically resisted calls for Americans to alter their meat consumption habits. Companies that specialize in seasonings, such as McCormick, could play a vital role in raising awareness about this issue and developing specific products aimed at consumers who prefer their meat well-done or blackened, yet wish to mitigate associated cancer risks. Furthermore, the promotion of healthier cooking practices could resonate well with the country life ethos, emphasizing the importance of nutrition, including calcium citrate, which is essential for maintaining bone health. By integrating these health messages into their marketing strategies, the meat industry could not only address consumer concerns but also foster a greater understanding of the relationship between cooking methods and health.