New study suggests that barbecuing meat the wrong way could boost your risk of high blood pressure. Researchers found that well-done beef, chicken, and fish can have a negative impact on your cardiovascular health.
Also, roasted or broiled meat and fish can negatively impact your health. In fact, any meat that was cooked at high temperatures can up your risk of high blood pressure, new study suggests.
The findings were unveiled earlier this week at an annual gathering of the American Heart Association.
Our findings suggest that it may help reduce the risk of high blood pressure if you don’t eat these foods cooked well,
researchers told the audience.
Other risk factors for high blood pressure include cooking on an open-flame or any other high temperature types of cooking.
High Temperature Cooking of Meat Is Unhealthy
Lead author Gang Liu noted that his team sifted through data on more than 100,000 Americans before reaching these conclusions. The team found that the risk of high blood pressure is visibly increased in people who like their meat well-done when compared with people that prefer rarer meat.
Liu is a senior researcher at Harvard T.H. Chan School of Public Health. His team reported that well-done meat can increase the risk of high blood pressure by up to 14% in the next 12 to 16 years.
The research team underlined that the latest research has not established a cause-and-effect link, but the link is there. Also, the study has some limitations because it hasn’t analyzed all types of meats and cooking temperatures.
The likely culprit in barbecued meat is a byproduct released by protein when exposed to high temperatures. This byproduct is also linked to high risk of cancer, high levels of inflammation, and oxidative stress.
Image Source: Pixabay
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