High-heat (grilled or pan-fried) meat and blood pressure
A study by the Harvard T.H. Chan School of Public Health found a link between eating high-heat that is, well-done or grilled meat and fish and a higher risk of developing high blood pressure. The team looked at three long-term studies including a total of 104,000 U.S. adults. The results were presented at the American Heart Associations annual meeting.
The risk of developing high blood pressure was 17 percent higher among participants who reported eating grilled or well-done red meat, chicken, or fish at least 15 times a month, compared with the group that ate these foods about four times a month.
The link between cooking method, cooking temperature and high blood pressure was observed (the researchers noted) regardless of how much people ate and the type of foods in their diet.
In experiments, heterocyclic aromatic amines, which form when meat is cooked at high temperatures, caused oxidative stress, insulin resistance and inflammation. This damages the inner lining of blood vessels (the endothelium) and can contribute to atherosclerosis. That narrows the vessels and contributes to high blood pressure and heart disease.
In conclusion, study author Gang Liu pointed out that avoiding heavily charred or well-done meat/fish, and cooking over open flames or at very high temperatures, may help reduce the risk of developing high blood pressure.
This is so far the only study that specifically looks at high blood pressure in relation to thoroughly cooked, high-heat meat. Other studies have already shown that meat prepared this way increases the risk of certain cancers, type 2 diabetes and heart disease.
Sources
This article comes from BloodPressureDB – the leading app since 2011 that helps hundreds of thousands of people monitor their blood pressure every day.
Our content is based on carefully researched, evidence-based information and is continuously updated (as of 01/2026).
Author Sabine Croci is a certified medical assistant with many years of experience in internal medicine and cardiology practices as well as in outpatient care. Since 2015 she has led the editorial team at BloodPressureDB. With additional qualifications as a paramedic, first responder, and training in various therapy and emergency areas, she provides well-founded, practical, and reliably reviewed information.
Author Sabine Croci is a certified medical assistant with many years of experience in internal medicine and cardiology practices as well as in outpatient care. Since 2015 she has led the editorial team at BloodPressureDB. With additional qualifications as a paramedic, first responder, and training in various therapy and emergency areas, she provides well-founded, practical, and reliably reviewed information.
