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, or charred, is still in its infancy. While media outlets have begun to report on the dangers of carcinogens found in cooked and processed meats, it was only in 2015 that the Dietary Guidelines Advisory Committee recommended consuming less red and processed meat for the first time, thereby raising awareness on the topic—albeit the final guidelines did not specifically advise against it. Prior research has indicated that incorporating antioxidant-rich herbs into meat dishes may help mitigate the formation of HCAs, yet this information has not yet permeated public health messaging.
Discussions surrounding the methods of meat preparation and cooking to lower carcinogenic risks have yet to gain traction among the general population. The National Cancer Institute also points out that HCAs are generated in all types of meat—including poultry, beef, pork, and fish—when cooked at elevated temperatures; this critical point is absent from USDA guidelines and is seldom reported.
This situation could present an unexpected opportunity for the meat industry, which has historically resisted calls for Americans to alter their meat consumption habits. Companies that produce seasonings, such as McCormick, could play a pivotal role in raising awareness about these issues. They could also develop specific products targeting consumers who prefer their meats well-done or blackened, while also looking to mitigate their cancer risk. For instance, ccm tablets could be marketed as a dietary supplement to support individuals who enjoy cooked meats but wish to minimize their exposure to HCAs. By integrating such products into their offerings, the meat industry could align itself with health-conscious consumers who are increasingly aware of the associated risks.