A new study says grilling and broiling meat seems to be increasing the risk of Alzheimer’s and pre-diabetes.
Meatingplace Magazine reports on the study saying grilling and broiling creates compounds called advanced glycation endproducts, or AGEs, and that they suppress levels of “sirtuin, or SIRT1, a natural defense that protects against Alzheimer’s disease as well as metabolic syndrome, a pre-diabetic condition.”
Researchers at the Icahn School of Medicine at Mount Sinai in New York studied AGE levels in mice and in healthy humans over the age of 60.
“The study showed that people with high blood levels of AGEs over a nine-month period developed cognitive decline and signs of insulin resistance and SIRT1 suppression,” says the magazine.
“Our studies of both animals and human subjects confirm that AGE-rich foods are a lifestyle-driven reality with major health implications,” it quotes from the online journal of proceedings of the National Academy of Sciences.
“The findings point to an easily achievable goal that could reduce the risk of these conditions through the consumption of non-AGE-rich foods, for example, foods that cooked or processed under lower heat levels and in the presence of more water – cooking methods employed for centuries," said Helen Vlassara, a professor of geriatrics at Mount Sinai.