Many families like to switch to grill from stove in the summers. But in a new study it has been found that regular intake of grilled meat may lead to elevated risk of high blood pressure. Three studies involving more than 100,000 people was presented at AHA’s Lifestyle and Cardiometaolic Health Scientific Sessions where lifestyle of people who at least two servings of poultry, beef, or fish each week.
The studies found that all those who consumed grilled or broiled meat or roasted it to high temperatures for more than 12 times each month had a 19 percent higher risk of blood pressure than all those who roasted, grilled, or broiled less than five times a month.
In addition, all those who preferred to have well done meat had a 20 percent greater risk of hypertension compared to those who preferred to cook their meat at lower internal temperatures.
These blood pressure differences, many researchers speculated, may be due to excessive exposure to harmful chemicals that form once meat protein is suddenly exposed to high temperatures. However, these findings don’t prove that meat preparation techniques directly cause blood pressure risk or that your cooking technique will affect your blood pressure and may cause more migraine attacks. However, it’s best to exercise caution if you’re planning to grill regularly this coming summer.