New Warning On Link Between High Blood Pressure And Grilled Meat | NBC Nightly News


CORRESPONDENT DR. JOHN
TORRES REPORTS ON NEW
FINDINGS ABOUT TORRES REPORTS ON NEW
FINDINGS ABOUT
GRILLING MEAT AND THE FINDINGS ABOUT GRILLING MEAT AND THE RISK OF HYPERTENSION. GRILLING MEAT AND THE RISK OF HYPERTENSION.>>Reporter: SUN OR RISK OF HYPERTENSION.>>Reporter: SUN OR SNOW, 43-YEAR-OLD ERES>>Reporter: SUN OR SNOW, 43-YEAR-OLD ERES BERGMAN LOVES TO FIRE SNOW, 43-YEAR-OLD ERES BERGMAN LOVES TO FIRE UP THE GRILL. BERGMAN LOVES TO FIRE UP THE GRILL.>>A FILLET COOKED UP THE GRILL.>>A FILLET COOKED MEDIUM-MEDIUM WELL.>>A FILLET COOKED MEDIUM-MEDIUM WELL. THE TASTE AND THE WAY MEDIUM-MEDIUM WELL. THE TASTE AND THE WAY THAT THE STEAK SIZZLES THE TASTE AND THE WAY THAT THE STEAK SIZZLES SIZZLES. THAT THE STEAK SIZZLES SIZZLES.>>Reporter: BUT AFTER SIZZLES.>>Reporter: BUT AFTER SUFFERING A HEART>>Reporter: BUT AFTER SUFFERING A HEART ATTACK LAST YEAR, HES SUFFERING A HEART ATTACK LAST YEAR, HES CHANGING THE MENU. ATTACK LAST YEAR, HES CHANGING THE MENU. DOCTORS ARE NOW CHANGING THE MENU. DOCTORS ARE NOW WARNING THAT HIS LOVE DOCTORS ARE NOW WARNING THAT HIS LOVE OF ALL THINGS FLAME WARNING THAT HIS LOVE OF ALL THINGS FLAME BROILED COULD RAISE OF ALL THINGS FLAME BROILED COULD RAISE HIS BLOOD PRESSURE. BROILED COULD RAISE HIS BLOOD PRESSURE. ONE OF THE BIGGEST HIS BLOOD PRESSURE. ONE OF THE BIGGEST RISK FACTORS FOR HEART ONE OF THE BIGGEST RISK FACTORS FOR HEART DISEASE. RISK FACTORS FOR HEART DISEASE. IN A STUDY OF 100,000 DISEASE. IN A STUDY OF 100,000 PEOPLE, HARVARD IN A STUDY OF 100,000 PEOPLE, HARVARD RESEARCHERS FOUND THAT PEOPLE, HARVARD RESEARCHERS FOUND THAT THOSE WHO EAT RED RESEARCHERS FOUND THAT THOSE WHO EAT RED MEAT, CHICKEN, OR THOSE WHO EAT RED MEAT, CHICKEN, OR FISH, COOKED AT HIGH MEAT, CHICKEN, OR FISH, COOKED AT HIGH TEMPERATURES, GRILLED, FISH, COOKED AT HIGH TEMPERATURES, GRILLED, ROASTED OR BROILED, TEMPERATURES, GRILLED, ROASTED OR BROILED, HAD A 17% HIGHER RISK ROASTED OR BROILED, HAD A 17% HIGHER RISK OF HIGH BLOOD PRESSURE HAD A 17% HIGHER RISK OF HIGH BLOOD PRESSURE WHEN THEY ATE THOSE OF HIGH BLOOD PRESSURE WHEN THEY ATE THOSE FOODS MORE THAN 15 WHEN THEY ATE THOSE FOODS MORE THAN 15 TIMES A MONTH. FOODS MORE THAN 15 TIMES A MONTH.>>WHEN YOU GRILL THE TIMES A MONTH.>>WHEN YOU GRILL THE MEAT TO VERY HIGH>>WHEN YOU GRILL THE MEAT TO VERY HIGH TEMPERATURE, AND YOU MEAT TO VERY HIGH TEMPERATURE, AND YOU CHAR IT, THERES A TEMPERATURE, AND YOU CHAR IT, THERES A CERTAIN CHEMICAL THAT CHAR IT, THERES A CERTAIN CHEMICAL THAT STARTS TO FORM. CERTAIN CHEMICAL THAT STARTS TO FORM. IT MAY CAUSE STARTS TO FORM. IT MAY CAUSE ADDITIONAL STRESSES, IT MAY CAUSE ADDITIONAL STRESSES, OXEDATED STRESSES ON ADDITIONAL STRESSES, OXEDATED STRESSES ON THE BODY THAT MAY LEAD OXEDATED STRESSES ON THE BODY THAT MAY LEAD TO HIGHER BLOOD THE BODY THAT MAY LEAD TO HIGHER BLOOD PRESSURE OVER TIME. TO HIGHER BLOOD PRESSURE OVER TIME.>>LESTER, DOESNT PRESSURE OVER TIME.>>LESTER, DOESNT MATTER WHETHER YOU>>LESTER, DOESNT MATTER WHETHER YOU COOK IT ON THE GRILL MATTER WHETHER YOU COOK IT ON THE GRILL OR THE STOVE, ITS COOK IT ON THE GRILL OR THE STOVE, ITS HIGH TEMPERATURES AND OR THE STOVE, ITS HIGH TEMPERATURES AND CHARRING OF THE MEAT HIGH TEMPERATURES AND CHARRING OF THE MEAT THAT PRODUCES THAT CHARRING OF THE MEAT THAT PRODUCES THAT CHEMICAL. THAT PRODUCES THAT CHEMICAL. INSTEAD, LIMIT CHEMICAL. INSTEAD, LIMIT YOURSELF TO TWICE A INSTEAD, LIMIT YOURSELF TO TWICE A WEEK AND ONLY COOK YOURSELF TO TWICE A WEEK AND ONLY COOK THAT MEAT TO MEDIUM.

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