COMMENTARY

Bad News for BBQ Lovers: Grill at Your Own Risk

Charles P. Vega, MD

Disclosures

May 07, 2018

Hello. I'm Dr Charles Vega, and I am a clinical professor of family medicine at the University of California at Irvine. Welcome to Medscape Morning Report, our 1-minute news story for primary care.

Just as our patients are looking forward to firing up their barbecue grills, we have more bad news for them.

A high consumption of meat, poultry, or fish cooked by grilling, broiling, or roasting at high temperatures may raise blood pressure. A study of 87,000 adults showed that eating these foods more than 15 times per month was associated with a 17% higher risk for hypertension. The risk was also increased by eating more "well-done" meats.

The link between hypertension and grilled foods is a new finding. The carcinogenic potential of grilling is already known. The same hazardous chemicals that might cause cancer are also believed to cause hypertension. It may be time to tell patients to go easy on those grilled foods and well-done meats.

Comments

3090D553-9492-4563-8681-AD288FA52ACE
Comments on Medscape are moderated and should be professional in tone and on topic. You must declare any conflicts of interest related to your comments and responses. Please see our Commenting Guide for further information. We reserve the right to remove posts at our sole discretion.
Post as:

processing....