Grilled meat promotes high blood pressure in those people who consume such foods on regular basis, reports a recent introductory study presented during the Epidemiology and Prevention / Lifestyle and Cardio metabolic Health Scientific Sessions 2018 held by the American Heart Association.
However, the researchers have already been notifying that cooking beef, chicken or fish at high temperatures can be linked to a major risk of developing chemicals that cause certain types of cancers and now the condition, high blood pressure is added, according to a professor of preventive medicine, Linda Van Horn from the Feinberg School of Medicine at the Northwestern University.
Leading researcher of the study, Gang Liu from Harvard T.H. Chan School of Public Health said in a statement that, “Our results imply that both reducing the amount of meat — especially red meat — and avoiding the use of open-flame or high-temperature cooking methods may potentially aid in high blood pressure prevention.”
The chemicals produced by eating such food involve polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) that can cause insulin resistance, inflammation and oxidative stress affecting interlinings of blood vessels. The conditions can later be associated to the atherosclerosis, heart diseases or narrowed arteries.
“The people who had the highest risk were grilling 15 times a month — that’s every other day,” stated Dr. Haitham Ahmed, a director of cardiac rehabilitation for the Cleveland Clinic, “For the average American, though, I think if you’re grilling a few times a week, that should be OK as long as you’re being cognizant of the rest of your diet and you’re avoiding the really, really high temperatures for prolonged periods of time.”