Grilling meat could raise risk of high blood pressure, study finds
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Before you opt for that grill, you might want to review your love of burgers, hot dogs and other high-heat goodness.
Eating meat cooked through high-temperature methods such as grilling, broiling or roasting could raise your risk for high blood pressure, according to preliminary research presented to the American Heart Association.
Researchers analyzed cooking methods and the development of high blood pressure in people who regularly ate meat across three long-term studies involving more than 100,000 participants.
The research focused on participants who reported eating at least two servings of red meat, chicken or fish a week. It found people who ate meat cooked with high heat more than 15 times a month had a 17 percent greater risk for high blood pressure.
Research found participants who preferred their meats well-done had a 15 percent higher risk than those who liked a rarer form of meat.
“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,” said Gang Liu, Ph.D., a postdoctoral research fellow at Harvard’s T.H. Chan School of Public Health and the study’s lead author.
AHA notes the findings are limited because data did not include meats such as lamb or pork or other cooking methods including stir-frying and stewing.
Findings were presented at an American Heart Association conference held earlier this year in New Orleans.
Brett Molina, USA TODAY