A Harvard study revealed a link between barbecue and high blood pressure

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Researchers  included more than 100,000 participants from 1996 to 2013. While none of the participants had high blood pressure at the start of the study, 12-16 years later, 37,123 of the participants developed hypertension. Those who ate more high-temperature cooked meat had a 17 percent greater risk of developing high blood pressure, and additionally those who prefer their meat cooked well done had a 15 percent higher risk. The study was funded by the National Heart, Lung and Blood Institute.

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“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,” Gang Liu, Harvard University research fellow told to media. Previous research showed that cooking meat at high temperature is linked to the formation of potentially cancer-causing chemicals in the meat. In fact, “moderation and common sense should prevail” is a good conclusion. However, findings don’t prove cause and effect, researchers noted. Some aspects are questionable because the research don’t covered all types of meat and cooking methods so no complete comparison was made.

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