Cooking meat 'may
be dementia risk'
What AGE? Advanced
glycation ends, or AGEs, are chemicals that are formed when proteins or fats
react with sugar during the cooking process. In short, when you grill or
pan-fry meat, you also produce chemicals that could raise the risk of suffering
from dementia.
A research showed
that mice fed a high-AGEs diet had built more proteins in the brain and
impaired cognitive function that is seen in dementia than those that were fed a
low-AGEs food.
Although dementia is
not a single disease but a non-specific syndrome, it affects cognitive areas such
as memory, attention, language, and problem solving. One of the common and known
forms of the syndrome is Alzheimer's disease.
Can we prevent
dementia if we stop browning meat? Should we eat beef sushi rather than a steak?
Enjoy reading and
learning about what a new research on AGEs has found.
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