A high consumption of meat, poultry, or fish cooked by grilling, broiling, or roasting at high temperatures may raise blood pressure. A study of 87,000 adults showed that eating these foods more than 15 times per month was associated with a 17% higher risk for hypertension. The risk was also increased by eating more "well-done" meats.
The link between hypertension and grilled foods is a new finding. The carcinogenic potential of grilling is already known. The same hazardous chemicals that might cause cancer are also believed to cause hypertension. It may be time to tell patients to go easy on those grilled foods and well-done meats.
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