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High Temperature Cooking Linked to Alzheimer's

We're halfway through this month and it's looking like this could be the best month for website traffic in the 4 years this blog has been running! So once again, thank you everyone for your support! As long as you keep reading and sharing, I'll keep writing.  :)

Also need to say "Happy St. Patrick's Day!" Appropriately, I'll be celebrating with my favourite beer, Guinness
...but NOT deep-fried pub-grub most will eating with their green beers today.

Reason? According to a recently published study, large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, which reflects a similar study I covered about a year ago (click HERE for that one). Using dietary data from cohort studies, the researchers behind this study estimated the presence of advanced glycation end products (AGEs) in national diets and compared them to Alzheimer’s rates.

While AGEs can be formed by the body, they are also produced when foods are cooked at high temperatures--especially meats, but to some extent also cheese, vegetables and vegetable oils.

The data showed that diets containing larger quantities of AGEs were correlated with higher incidence of Alzheimer’s disease, while those containing fewer AGEs were linked to lower incidence.

“Our newly published paper is the first that estimated the AGE content of diets from observational studies in various countries, which estimated the link between dietary factors and risk of Alzheimer's disease,” the authors wrote.

“…In typical national diets, we found that meat made the highest contribution of AGEs, followed by vegetable oils, cheese, and fish. Foods such as cereals/grains, eggs, fruit, legumes, milk, nuts, starchy roots, and vegetables generally make low contributions to the total amount of AGEs in a diet, either because they are generally prepared at low temperatures or since they comprise smaller portions of diets.”

Researchers previously have linked AGEs with Alzheimer’s, and have suggested that these compounds could be one possible cause of the accumulation of amyloid plaques in the brain associated with the disease. Increasingly, researchers have been investigating nutrition’s role in Alzheimer’s disease development, and dietary patterns including traditional Japanese and Mediterranean diets (which typically contain less meat) have been linked to lower

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Source: Observational and Ecological Studies of Dietary Advanced Glycation End Products in National Diets and Alzheimer's Disease Incidence and Prevalence

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