Regularly eating grilled, broiled, or roasted meat, chicken, or fish may increase the risk for high blood pressure, a new study shows. Harvard researchers came to this conclusion after analyzing the diet and cooking methods of more than 86,000 women and 17,000 men who were followed for up to 16 years. They found those who ate foods cooked by high heat more than 15 times a month were 17 percent more likely to develop high blood pressure than those who ate them less frequently. The people who preferred their meats well-done were also 15 percent more likely to become hypertensive, reports Reuters.com.
“The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation, and insulin resistance in animal studies, and these pathways may also lead to an elevated risk of developing high blood pressure,” says the study’s lead researcher, Gang Liu. Lowering the heat could help reduce these health risks. The researchers advise cutting back on barbecued burgers and fillets and opting for stewed, steamed, and poached meats and vegetables more often.