Cooking matters
25 Apr 2007
Researchers at Mount Sinai School of Medicine in New York say cooking methods have as much impact on nutrition as have as the foods concerned. Grilled and fried animal products contain a class of toxins called advanced glycation end products (AGEs), they say. These are associated with conditions including inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease. In their study, described in the Journal of Gerontology: Medical Sciences, the team found that overall, the higher the subjects? consumption of foods rich in AGEs, the higher the level of the substances in their blood, and the higher their levels of C-reactive protein and other biomarkers of inflammation.