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.
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