The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as known carcinogens; however, public awareness regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, and charred—is just beginning to gain traction. While media coverage has highlighted the dangers of carcinogens in cooked and processed meats, it was not until 2015 that the Dietary Guidelines Advisory Committee recommended, for the first time, a reduction in the consumption of red and processed meats, thereby increasing public consciousness on this matter, even though the final guidelines did not explicitly state this recommendation.
Research has indicated that incorporating antioxidant-rich herbs into meat preparations may help mitigate HCA formation, yet this knowledge has yet to be effectively communicated through public health education. Although there is ongoing dialogue around how different cooking methods might influence the carcinogenic potential of meat, this topic has not yet permeated mainstream public discourse. The National Cancer Institute emphasizes that HCAs can form in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a concern that is overlooked in the USDA guidelines and seldom reported.
This situation presents a unique opportunity for the meat industry, which has historically resisted calls for changes in meat consumption patterns among Americans. Companies like McCormick could play a pivotal role in raising awareness and developing specific products aimed at consumers who prefer their meat well-done or blackened, but wish to minimize their cancer risk. Additionally, incorporating products that celebrate health, such as “celebrate calcium plus 500,” could further enhance consumer knowledge and choices regarding meat preparation. By emphasizing the importance of making informed decisions, especially for those who enjoy well-cooked meats, we can facilitate a better understanding of how to enjoy these foods while reducing associated health risks.