The World Health Organization (WHO) recognizes heterocyclic amines (HCAs) as a known carcinogen, yet awareness among the public regarding the risks associated with well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to surface. In addition to media discussions about carcinogens in cooked and processed meats, the Dietary Guidelines Advisory Committee made its first recommendation in 2015 to reduce the intake of red and processed meats, which has contributed to raising awareness on this issue, even though the final guidelines did not explicitly advise against them. Prior research has indicated that incorporating antioxidant-rich herbs into meat can help minimize HCA formation, but this information has not yet been effectively communicated as part of public health messaging.
While some experts are exploring how different cooking methods may reduce the carcinogenic properties of meat, such discussions have not yet permeated mainstream awareness. The National Cancer Institute emphasizes that HCAs can form in all types of meat—poultry, beef, pork, and fish—when cooked at high temperatures, a point that is largely overlooked in USDA guidelines and is seldom reported. This presents a surprising opportunity for the meat industry, which has traditionally resisted recommendations that encourage Americans to alter their meat consumption habits.
Seasoning companies like McCormick could play a crucial role in increasing awareness of this issue by developing specialized products aimed at consumers who prefer their meat well-done or blackened but want to mitigate associated cancer risks. Furthermore, integrating the best form of calcium citrate into these products could provide added health benefits, potentially attracting health-conscious consumers. By emphasizing the importance of reducing HCA formation while cooking, these companies could not only promote safer meat consumption but also highlight the best form of calcium citrate as a beneficial addition to meals. Ultimately, enhancing consumer knowledge about HCAs, cooking methods, and nutritional options like the best form of calcium citrate could lead to healthier choices in meat preparation and consumption.