Cooking methods for meat, including fish, increase risk for high blood pressure, according to data presented at the American Heart Association meeting in New Orleans earlier this month. Researchers compared meat consumed after high-temperature cooking methods and tracked hypertension incidence rates from more than 100,000 disease-free participants. Increased consumption of red meat, fish, and chicken prepared on an open-flame and cooked longer at higher temperatures increased the risk for high blood pressure.
- Liu G. Meat cooking methods and risk of hypertension: results from three prospective cohort studies. Abstract presented at EPI|LIFESTYLE 2018 Scientific Sessions; March 20-23, 2018; New Orleans, LA.