I recall conversations with my mother, Edythe Urquhart Joe, RN, 1935-2000, that discussed the seemingly everyday reporting of what not to eat, breathe, think as there seemed some potential danger in most everything one consumed, and even thought for that matter...and those conversations took place over 20 years ago!
Initially, I was skeptical to read that now a high consumption of grilled meat and fish are also linked to hypertension; but, I knew that I would have to plow through, as that is part of my Universal assignment (uncovering potential dangers, illustrating the dangers and their effects, and then advocating for the change necessary to help people build their own wellness and health.)
So towards that end, the information I gleaned is that grilling food forms carcinogenic and harmful chemicals; and now, though exact reasons how are unclear, there is also a risk of hypertension developing through the formation of 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, according to lead author, Gang Liu, PhD, a postdoctoral research fellow in the Department of Nutrition at the Harvard T.H. Chan School of Public Health.
Data from Nurses Health Study and Health Professionals Follow-Up Study was evaluated to learn that participants who cooked with open-flame or high-temperature methods, including grilling, barbecuing, broiling, or roasting, more than 15 times per month, compared with those using those cooking methods fewer than four times per month, had an increased risk for hypertension.
As a result, Liu suggested 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/barbecuing and broiling."
It must be noted, however, that the large majority of study participants were white, and therefore may not be generalizable to all populations.
Penny Kris-Etherton, PhD, RD, a distinguished professor of nutrition at the Pennsylvania State University, University Park, states " there are so many questions that relate to how this research should be applied in the real world, other than advising consumers to try to avoid (the kind of) unhealthy meat grilling that the authors describe."
"We need to know if any grilling of meat is okay."
Grilling Meat May Raise Risk Of High Blood Pressure, Study Finds
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CUP OF JOE: The Blog
Conjecture, facts, and opinion on health and wellness, holistic practice, and the quest for sustainability & optimal health.