Consuming Meat Cooked at High Temperatures Linked to Increased Blood Pressure Risk
A new study has shed light on the potential link between high-temperature cooking methods and the risk of developing high blood pressure. The research, which followed over 100,000 people for 12 to 16 years, found that those who consumed the most charred meat had a 17% higher risk of high blood pressure.
The study did not specify the exact chemical formed during high-temperature cooking that may contribute to high blood pressure, but preventive cardiologist Haitham Ahmed, MD, identified a certain chemical called advanced glycation end products (AGEs) and polycyclic aromatic hydrocarbons (PAHs) as potential culprits. These compounds, which can be produced when food is cooked at high temperatures, have been studied for their potential negative effects on cardiovascular health.
According to Dr. Ahmed, AGEs and PAHs may contribute to inflammation and oxidative stress, factors that are known to increase the risk of high blood pressure and heart disease. Additionally, high-temperature cooking often involves increased use of salt, oil, or processed ingredients, which can also raise blood pressure.
However, it's important to note that the study does not directly link high-temperature cooking with high blood pressure. Instead, any connection would likely involve secondary factors such as harmful compounds generated by cooking at high temperatures or dietary changes associated with such cooking methods.
To manage high blood pressure, Dr. Ahmed recommends a comprehensive approach that emphasizes exercise, a healthy diet, and stress reduction. Regular blood pressure checks are also crucial for understanding heart health and managing high blood pressure. When it comes to cooking, limiting the frequency of high-temperature cooking methods like grilling, broiling, or roasting to once or twice a week is recommended.
Dr. Ahmed does not recommend giving up open-flame cooking and other high-temperature methods completely, but rather emphasizes moderation. Reducing the consumption of red meat, which often contains more sodium, is also suggested.
In conclusion, while high environmental heat can worsen high blood pressure and heart conditions, the study does not explicitly report a direct link between high-temperature cooking and high blood pressure. However, the potential risks associated with high-temperature cooking methods should not be ignored, and a balanced approach to cooking and diet is key to maintaining heart health.
[1] Source: [Heat stress and cardiovascular disease: a review](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2880114/)
[2] Source: [The DASH diet for high blood pressure](https://www.nhlbi.nih.gov/health-topics/dash-diet)
[3] Source: [Advanced glycation end products and cardiovascular disease](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2816766/)
[4] Source: [The DASH diet for lowering blood pressure without drugs: a review](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5581310/)
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