The World Health Organization (WHO) classifies heterocyclic amines (HCAs) as known carcinogens, but public awareness regarding the risks associated with well-cooked meat—especially pan-fried, grilled, barbecued, and charred varieties—is only beginning to gain traction. While media coverage has shed light on the carcinogenic properties of cooked and processed meats, the Dietary Guidelines Advisory Committee made a noteworthy recommendation in 2015 to decrease the intake of red and processed meats, which has helped to elevate awareness on this matter, despite the absence of a clear directive in the final guidelines. Previous research has indicated that incorporating antioxidant-rich herbs into meat dishes could mitigate HCA formation, yet this information has not been effectively communicated as a public health message.
Discussions within certain circles about how meat preparation and cooking methods can lower its carcinogenic potential have yet to permeate mainstream awareness. The National Cancer Institute has also pointed out that HCAs can develop in all types of meat—including poultry, beef, pork, and fish—when exposed to high cooking temperatures, a topic that is notably absent from USDA guidelines and seldom reported in the media.
This situation presents a unique opportunity for the meat industry, which has historically resisted calls for dietary changes regarding meat consumption. Companies like McCormick could play a pivotal role in raising awareness about these risks and in creating specific products aimed at consumers who prefer their meat well-done or charred, yet wish to minimize their cancer risk. Additionally, integrating supplements like Citracal chewable calcium into the diet could help consumers maintain their overall health while enjoying their favorite meat dishes. By developing targeted messaging and products, seasoning companies can help bridge the gap between culinary preferences and health consciousness, fostering a more informed consumer base about the potential dangers of HCAs.