Abstract
Background: The role of open-flame and/or high-temperature cooking (grilling/barbequing, broiling, or roasting) and doneness preferences (rare, medium, or well-done) in the association between meat consumption and risk of hypertension remains unknown. This study aimed to examine cooking methods for meats (red meats, chicken, or fish) in relation to hypertension risk among men and women who consumed meat regularly (≥2 servings/week). Methods: Study population consisted of 32,925 women from the Nurses’ Health Study (NHS 1996-2012), 53,852 women from the NHSII (2001-2013), and 17,104 men from the Health Professionals Follow-Up Study (HPFS 1996-2012), who were free of hypertension, diabetes, cardiovascular disease, and cancer at baseline. Results: We documented 37,123 incident hypertension cases during 1.06 million person-years of follow-up. After multivariate adjustments of covariates including total consumption of red meats, chicken, and fish, a higher frequency of open-flame and/or high-temperature cooking and a preference for higher meat doneness level were both independently associated with an increased hypertension risk. When comparing open-flame and/or high-temperature cooking >15 times/month with <4 times/month, the pooled hazard ratio (HR) and 95% confidence interval (CI) of hypertension was 1.17 (1.12, 1.21; P trend <0.001). When comparing the extreme quartiles of meat doneness level score, the pooled HR (95% CI) of hypertension was 1.15 (1.12, 1.19; P trend <0.001). The associations persisted when data were analyzed by individual meat groups: comparing extreme groups, for red meats, the pooled HR (95% CI) of hypertension was 1.18 (1.13, 1.23; P trend <0.001) for open-flame and/or high-temperature cooking and 1.15 (1.12, 1.19; P trend <0.001) for high meat doneness level; for white meats (chicken and fish), the pooled HR (95% CI) of hypertension was 1.12 (1.08, 1.16; P trend <0.001) for open-flame and/or high-temperature cooking and 1.10 (1.07, 1.14; P trend <0.001) for high meat doneness level. Moreover, levels of estimated intake of heterocyclic aromatic amines (HAAs) were also independently associated with an increased risk of hypertension. Comparing extreme quintiles of HAAs, the pooled HR (95% CI) of hypertension was 1.16 (1.13, 1.21; P trend <0.001). These associations were attenuated but remained significant when further adjusting for baseline body mass index. Conclusions: Our results suggest that, independent of the amount of meat consumption, open-flame and/or high-temperature cooking and high doneness level for both red meats and white meats are associated with an increased risk of hypertension.
Generated Summary
This study, published in Circulation, investigates the association between meat cooking methods, doneness preferences, and the risk of hypertension. The research utilized a prospective cohort study design, analyzing data from three cohorts: the Nurses’ Health Study (NHS 1996-2012), the NHSII (2001-2013), and the Health Professionals Follow-Up Study (HPFS 1996-2012). The study focused on men and women who regularly consumed meat (≥2 servings/week) and were initially free of hypertension, diabetes, cardiovascular disease, and cancer. The primary objective was to examine how different cooking methods for meats (red meats, chicken, or fish) and doneness levels (rare, medium, well-done) correlate with hypertension risk.
Key Findings & Statistics
- The study documented 37,123 incident hypertension cases during 1.06 million person-years of follow-up.
- When comparing open-flame and/or high-temperature cooking >15 times/month with <4 times/month, the pooled hazard ratio (HR) and 95% confidence interval (CI) of hypertension was 1.17 (1.12, 1.21; P trend <0.001).
- When comparing the extreme quartiles of meat doneness level score, the pooled HR (95% CI) of hypertension was 1.15 (1.12, 1.19; P trend <0.001).
- For red meats, the pooled HR (95% CI) of hypertension was 1.18 (1.13, 1.23; P trend <0.001) for open-flame and/or high-temperature cooking and 1.15 (1.12, 1.19; P trend <0.001) for high meat doneness level.
- For white meats (chicken and fish), the pooled HR (95% CI) of hypertension was 1.12 (1.08, 1.16; P trend <0.001) for open-flame and/or high-temperature cooking and 1.10 (1.07, 1.14; P trend <0.001) for high meat doneness level.
- The pooled HR (95% CI) of hypertension was 1.16 (1.13, 1.21; P trend <0.001) for the extreme quintiles of HAAs.
Other Important Findings
- A higher frequency of open-flame and/or high-temperature cooking was independently associated with an increased hypertension risk.
- A preference for higher meat doneness levels was independently associated with an increased hypertension risk.
- These associations persisted when data were analyzed by individual meat groups.
- Levels of estimated intake of heterocyclic aromatic amines (HAAs) were also independently associated with an increased risk of hypertension.
Limitations Noted in the Document
- The study does not explicitly mention any limitations.
Conclusion
The findings of this study suggest a link between meat cooking methods and hypertension risk. The research indicates that the frequency of open-flame and/or high-temperature cooking, along with a preference for well-done meat, is associated with an increased risk of hypertension, independent of the amount of meat consumed. The study also highlights the role of heterocyclic aromatic amines (HAAs) in increased hypertension risk. The results suggest that dietary modifications, such as altering cooking methods and doneness preferences, could potentially contribute to hypertension prevention. Further research could focus on other meat-related factors such as cooking methods and doneness levels.