Meat cooked at high temperatures (grilled or fried) and blood pressure

In a study from the Harvard T.H. Chan School of Public Health, researchers found a link between eating meat and fish cooked at high temperaturesi.e., well-done or grilledand an increased risk of high blood pressure. The team looked at three long-term studies including a total of 104,000 U.S. adults. The study results were presented at the American Heart Association's annual meeting.

Learn more here. The study participants all ate meat and were healthy at the start they did not have high blood pressure, heart disease, diabetes, or cancer. By the end of the follow-up period, after twelve to 16 years, 37,000 of them had developed high blood pressure.

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 reference group who ate these products only four times a month.

The association between cooking method, cooking temperature, and high blood pressure (the researchers noted) was independent of how much people ate and the types of food they ate.

In experiments, heterocyclic aromatic aminesformed when meat is cooked at high temperaturescaused oxidative stress, insulin resistance, and inflammation. This damages the inner lining of the blood vessels and can contribute to the development of atherosclerosis. That, in turn, narrows the blood vessels and contributes to the development of high blood pressure and heart disease.

In conclusion, study author Gang Liu pointed out that avoiding heavily browned/charred meat or fish and cooking over an open flame or at high temperatures may help reduce the risk of developing high blood pressure.

So far, this is the only study that specifically looks at the link between high blood pressure and well-cooked, high-temperature meat. Other studies have already shown that meat prepared this way raises the risk of certain cancers, type 2 diabetes, and heart disease.

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Meat cooked at high temperatures (grilled or fried) and blood pressure

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