Unable to resist eating at least two servings of grilled, broiled, or roasted fish, chicken or beef a week? Beware! High-temperature cooking releases chemicals that may raise your blood pressure levels, a precursor for many cardiovascular diseases, finds a Harvard study.

The findings showed 17 per cent higher risk of developing high blood pressure among those who grilled, broiled, or roasted beef, chicken or/and fish more than 15 times a month, compared with less than four times a month.