Grilled Meats, Fish Linked to Hypertension 07105

Grilled Meats, Fish Linked to Hypertension

A high consumption of meat, poultry, or fish grilled, broiled, or cooked at a high temperature is associated with an increased risk for hypertension, independent of the overall amount consumed, and the risk is also increased with higher intake of well-done meat.
“Among individuals who consume red meat, chicken, or fish regularly, our findings imply that avoiding the use of open-flame and/or high-temperature cooking methods, including grilling/barbecuing, broiling, and roasting, may help reduce hypertension risk,” lead author, Gang Liu, PhD, a postdoctoral research fellow in the Department of Nutrition at the Harvard T.H. Chan School of Public Health in Boston, Massachusetts, told | Medscape Cardiology.

Hazardous Chemicals

Grilled food is known to cause the formation of chemicals that can be carcinogenic, and Liu noted that while previous research has not shown a risk for hypertension, key mechanisms could explain the increased risk.
“Although the exact reason remains unclear, accumulating evidence has suggested that cooking meats at high temperature can produce several hazardous chemicals, including heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs), which could induce oxidative stress, inflammation, and insulin resistance in animal studies,” Liu said.
“These pathophysiological pathways may also lead to an elevated risk of developing hypertension,” he said.
While the authors underscore that the study doesn’t prove cause and effect, Liu said the findings nevertheless spotlight the potential role of grilled or high-temperature cooking in hypertension.
“Our findings suggest that it may help reduce the risk of high blood pressure if you don’t eat these foods cooked well done and avoid the use of open-flame and/or high-temperature cooking methods, including grilling/barbequing and broiling,” Liu said.

American Heart Association EPI | Lifestyle Scientific Sessions: Epidemiology and Prevention | Lifestyle and Cardiometabolic Health 2018.

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