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High-Temp Cooking

Aug 18, 2018

According to a recent study, frequently consuming meat, poultry, or fish cooked at high temperatures increases the risk for hypertension by how much?



Answer:  B. 17%

Explanation: In a study of 33,000 women from the Nurses' Health Study (NHSI; 1996-2012), 54,000 women from NHSII (2001-2013), and 17,000 men from the Health Professionals Follow-up Study (1996-2012), consumption of red meat, chicken, and fish prepared over an open flame or cooked at high temperatures >15 times/month was associated with a 17% higher risk for hypertension compared with the risk for individuals who used these cooking methods <4 times per month. Consuming well-done meat or poultry was also associated with an increased hypertension risk.