According to data presented by the American Heart Association, certain cooking methods for meat, fish and chicken increase risk for high blood pressure.
Researchers compared meat consumed after high-temperature cooking methods and tracked hypertension incidence rates from more that 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.