NEW YORK: Can not resist eating at least two servings of grilled, broiled or grilled fish, chicken or beef a week? Beware! Cooking at high temperatures releases chemicals that can raise your blood pressure levels, a precursor to many cardiovascular diseases, a Harvard study finds.
The findings showed a 17 percent increased risk of developing high blood pressure among those who roasted, roasted or roasted beef, chicken and / or fish more than 15 times a month, compared to less than four times a month.
The risk was 15 percent higher among those who prefer well-cooked food, compared to those who prefer rarer meats.
The study showed that when the meat protein is charred or exposed to high temperatures, it produces chemicals known as heterocyclic aromatic amines (HAA), which also increase the risk of hypertension.
“The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these pathways can also lead to an elevated risk of developing high blood pressure,” said lead author Gang Liu, postdoctoral research student at the Harvard TH Chan School of Public Health in Boston.
Oxidative stress, inflammation and insulin resistance affect the inner lining of blood vessels and are associated with the development of atherosclerosis, the disease process that underlies heart disease and causes the arteries to narrow.
“Our findings suggest that it may help reduce the risk of high blood pressure if you do not eat these well-cooked foods and avoid the use of open-fire and / or high-temperature cooking methods, such as grilling / broiling. and grilling, “Liu said.
The results were presented at the American Heart Association’s 2018 Epidemiology and Prevention, Lifestyle and Cardiometabolic Health Sessions in New Orleans.
For the study, the team analyzed the methods of cooking and developing high blood pressure in a total of 103,941 men and women who regularly ate beef, chicken or fish.