Grilling Raises Blood Pressure Risk
By Chauncey Crandall, M.D.
A new survey finds 71% of Americans own a barbecue grill or smoker, and that the most popular holidays for outdoor barbecuing are the Fourth of July, followed by Memorial Day, Father’s Day, and Labor Day.
That’s why it’s important to take note of a recent study that found eating well-done meat may raise your blood pressure. And evidence had already shown that cooking meat at high temperatures can make potentially cancer-causing chemicals form.
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According to the study from Harvard’s T.H. Chan School of Public Health, grilling, barbecuing, broiling, and roasting red or white meat, including chicken and fish, over an open flame or at high temperatures might contribute to the development of high blood pressure.
Researchers analyzed cooking methods and the development of high blood pressure in studies involving 86,777 women and 17,104 men. None of the participants had high blood pressure, diabetes, heart disease, or cancer when they enrolled, but 37,123 people developed high blood pressure during an average follow-up of 12 to 16 years.
The participants reported eating at least two servings of red meat, chicken, or fish a week, and analysis revealed the highest risk of developing high blood pressure was from those who grilled, broiled, or roasted beef, chicken, or fish more than 15 times per month.
Cooking at high temperatures has been known for some time to produce chemicals that can contribute to oxidative stress, inflammation, and insulin resistance — all conditions that can damage the heart’s arteries.