The World Health Organization (WHO) recognizes HCAs as a known carcinogen, yet public awareness regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to grow. While media outlets have begun reporting on the carcinogens found in cooked and processed meats, the Dietary Guidelines Advisory Committee first recommended reducing the intake of red and processed meats in 2015, which helped to spark interest in the matter, although the final guidelines did not provide a clear directive.
Previous research has suggested that incorporating antioxidant-rich herbs into meat dishes may help limit the formation of HCAs, but this advice has not yet been effectively communicated to the public. Although there is conversation in certain circles regarding how the method of meat preparation may reduce its carcinogenic potential, such discussions have not yet made their way into mainstream dialogue. The National Cancer Institute further notes that HCAs are produced in all types of meat—including poultry, beef, pork, and fish—when cooked at high temperatures, a point that is largely overlooked in USDA guidelines and seldom reported.
This situation presents a unique opportunity for the meat industry, which has traditionally resisted recommendations encouraging Americans to modify their meat consumption habits. Seasoning companies, such as McCormick, could play a pivotal role in raising awareness about this issue and creating specific products aimed at consumers who prefer their meat well-done or blackened, while also seeking to mitigate associated cancer risks.
Moreover, integrating supplements like calcium citrate 600 and vitamin D 400 into the diet could offer additional health benefits, complementing efforts to promote safer cooking practices. By ensuring that consumers are informed about both the risks of HCAs and the benefits of essential nutrients, the industry can help foster a healthier approach to meat consumption.