According to preliminary research presented at the American Heart Association’s Epidemiology and Prevention, eating foods cooked at high temperature may raise the risk of developing high blood pressure. Researchers analyzed the links between cooking methods and the development of high blood pressure in different people who regularly ate beef, poultry or fish.

Cooking methods information was considered in the studies. None of the participants had high blood pressure, diabetes, heart disease, or cancer when they enrolled. Some of the participants who reported eating at least two servings of red meat, chicken or fish a week developed high blood pressure, the analysis revealed that the risk of developing high blood pressure was: 17 percent higher in those who grilled, broiled, or roasted beef, chicken and fish more than 15 times in a month, compared with less than 4 times a month.

Consumed heterocyclic aromatic amines HAAs-chemicals formed when protein is exposed to high temperatures increases the risk of high blood pressure. The link between cooking temperature, method and high blood pressure was independent of the amount or type of food consumed. HAAs produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these may increase the risk of developing high blood pressure. Oxidative stress, inflammation and insulin resistance affect the inner linings of blood vessels, and lead to atherosclerosis-the disease process that underlies heart disease and causes the arteries to become narrowed.

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