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Meat Cooking Methods and Risk of Hypertension: Results From Three Prospective Cohort Studies.
Generous consumption of grilled, roasted, broiled, and barbecued chicken, fish, and meat may increase an individual's vulnerability to hypertension.
This study assessed the effect of the consumption of chicken, fish, and red meat cooked in an open flame and for a long time, such as roasted, grilled, broiled, and barbecued fish, chicken, and meat, on the likelihood of developing hypertension. Researchers tracked the diets of more than 100,000 disease-free men and women and compared the odds of developing hypertension among the participating individuals in this study.
Researchers observed that regular intake of roasted, grilled, broiled, and barbecued chicken, fish, and meat elevated the risk of having hypertension. The results of this study indicate that increase in the frequency of consumption of meat, fish, and chicken prepared in an open flame at high temperature may facilitate the development of hypertension.
Research Summary Information
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2018
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Gang Liu
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The American Heart Association
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No, Free full text of study was not found.
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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