Researchers from the Harvard T.H. Chan School of Public Health analysed 12-16 years of data from over 100,000 subjects who often consume beef, chicken or fish. They found that among subjects who ate a minimum of two servings of beef, chicken or fish per week, those who roasted, grilled, or broiled their food over 15 times a month were 17% more likely to develop high blood pressure.
Basically, chemicals are formed when meats are cooked at high temperatures. They promote oxidative stress, inflammation and insulin resistance which may raise your risk of high blood pressure.
So What Should You Do?
Avoid cooking meat at high temperature (e.g. roasting, grilling and broiling). You should consider stir-frying, steaming or boiling the meat instead.