Even well-grilled meat products contain dangerous chemicals, and their entry into the body provokes a sharp jump in blood pressure.. Harvard scientists have found that this applies not only to red meat, but even to fish..

More than 100,000 people took part in this study.. volunteers. They all loved meat and had no problems with high blood pressure at the start of the study.. Participants spoke in detail about their diet and lifestyle. Over the next 12–16 years of follow-up, more than 37,000 participants. of which arterial hypertension was noted.

The results of the study showed that the likelihood of high blood pressure levels was slightly higher among people who liked grilled, charred or deep-fried meat compared to those who preferred meat cooked at more moderate temperatures.. The same can be said about people who were partial to well-done meat - well-done meat. They were 15% more likely to develop hypertension over the next 12 to 16 years compared to less-rare meat eaters..

Those who grilled, broiled, and charred meat before eating it more than 15 times a month had a 17% higher risk of developing hypertension compared with those who used these cooking methods less than 4 times a month. Meat in the study included beef, poultry and fish.

Research shows cooking to charring is a major problem.

This process involves the release of chemicals not normally found in the body.. These include heterocyclic aromatic amines and polycyclic aromatic hydrocarbons.. These chemicals can cause inflammation in the body, which can lead to high blood pressure and other health problems..

Meanwhile, previous studies have shown that people who eat a lot of well-done meat tend to face an increased risk of certain types of cancer, as well as cardiovascular disease and type 2 diabetes..

aspect. net.