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