|
Compared with people who eat grilled, broiled, or
roasted meat, chicken or fish less than 4 times a
month, people who do it more than 15 times/month may
be more likely to develop high blood pressure.
Dr. Gang Liu of the Harvard T.H. Chan School of
Public Health in Boston presented a preliminary
research at the American Heart Association's
Epidemiology and Prevention Lifestyle and
Cardiometabolic Health Scientific Sessions 2018, a
premier global exchange of the latest advances in
population based cardiovascular science for
researchers and clinicians.
It is important to note that this study identifies a
trend but does not prove cause and effect.
Researchers analyzed cooking methods and the
development of high blood pressure in people who
regularly ate beef, poultry or fish: 32,925 women
taking part in the Nurses' Health Study; 53,852
women participating in the Nurses' Health Study II;
and 17,104 men in the Health Professionals Follow-Up
Study.
Detailed cooking information was collected in each
of these long-term studies.
None of the participants had high blood pressure,
diabetes, heart disease, or cancer when they
enrolled, but 37,123 people developed high blood
pressure during an average follow-up of 12-16 years.
Among
participants who reported eating at least two
servings of red meat, chicken or fish a week, the
analysis revealed that the risk of developing high
blood pressure was:
-
17 percent higher in those who grilled, broiled,
or roasted beef, chicken or and fish more than
15 times/month, compared with less than 4 times
a month.
-
15 percent higher in those who prefer their food
well done, compared with those who prefer rarer
meats.
-
17 percent higher in those estimated to have
consumed the highest levels of heterocyclic
aromatic amines (HAAs) -- chemicals formed when
meat protein is charred or exposed to high
temperatures -- compared to those with the
lowest intake.
Researchers noted the relationship between cooking
temperature, method, doneness and high blood
pressure was independent of the amount or type of
food consumed.
"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," said Gang Liu,
Ph.D., lead author of the study and a postdoctoral
research fellow in the department of nutrition at
the Harvard T.H. Chan School of Public Health in
Boston.
Oxidative stress, inflammation and insulin
resistance affect the inner linings of blood
vessels, and are associated with the development of
atherosclerosis, the disease process that underlies
heart disease and causes the arteries to become
narrowed.
The
findings are limited because data came from
questionnaires that did not include certain types of
meats (such as pork and lamb) and certain cooking
methods (such as stewing and stir-frying).
Because the participants were all health
professionals and mostly Caucasian, the results may
not generalize to other groups.
The
study was funded by the National Heart, Lung and
Blood Institute.
For
more information
The American Heart Association
Link...
Harvard T.H. Chan School of Public Health
Link...
MDN |