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Many people switch from stove to grill in the warmer months, but Harvard Health Publishing reports a new study that links regular consumption of grilled meat to an elevated risk of high blood pressure.

Three studies that looked at more than 100,000 people found that those who grilled their meat or broiled or roasted it at higher temperatures more than 15 times a month had a 17 percent higher risk of high blood pressure than those who did so less than four times a month.

In addition, people who preferred their meat well done had a 15 percent greater risk of high blood pressure compared to those who liked their meat cooked to lower internal temperatures.

 

 

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