Sunday, 8 February 2015

Food Cooked at High Temperature May Increase Alzheimer's Risk

According to a study published in the Journal of Alzheimer's Disease, eating food cooked at high temperature increases the risk of Alzheimer's Disease.

When a food is cooked at high temperatures; the content of advanced glycation end products (AGEs) increases.

(AGEs) are a group of compounds that are combinations of sugars, proteins and other large molecules. AGEs increase the risk of various chronic diseases including increased inflammation and oxidative stress. They can also combine to the receptor for AGEs (RAGE). RAGE transports beta-amyloid proteins across the blood-brain barrier and contributes to the development of Alzheimer's disease, the researchers explained. 

The researchers found that the higher the cooking temperature, the higher the AGEs content in food. Meat made the highest contribution of AGEs, followed by vegetable oils, cheese and fish. The diet containing larger quantities of AGEs were correlated with higher incidence of Alzheimer's Disease. The study was conducted by researchers at the Mount Sinai School of Medicine in New York. 

Also read:

Alzheimer’s Disease in India: Awareness

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