Fried, broiled and grilled food may up risk of chronic disease

April 25, 2007 in Nutrition Topics in the News

Fried, broiled and grilled food may up risk of chronic disease

According to researchers at Mount Sinai School of Medicine in New York, how you cook your food may be as important to your health as the food itself.

Recent study findings suggest grilled, fried or broiled animal products may increase your intake of a new class of toxins that could lead to a range of diseases.

The class of toxins, called advanced glycation end products (AGEs), has been linked to inflammation, insulin resistance, diabetes, kidney disease and Alzheimer's disease.

Researchers studied 172 healthy men and women, and divided them into two groups - those between the ages of 18 and 45, and those between the ages of 60 and 80. 

Researchers found that AGE levels were 35 percent higher in individuals aged 65 or older, compared to people younger than 45.  The study also showed that in all age groups, a higher intake of foods rich in AGEs resulted in elevated blood levels of the toxin.

Researchers suggest an excessive intake of fried, broiled or grilled foods could overwhelm the body's ability to remove the toxin, causing a build-up.

Currently the only way to avoid AGEs is to consume foods that are fried, broiled or grilled less often.  More healthy cooking methods include steaming, boiling or baking.

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.