Red hot meat: The wrong recipe for heart disease

Date:
September 4, 2020
Source:
University of South Australia
Summary:
From MasterChef to MKR, the world's best chefs have taught us how
to barbeque, grill and panfry a steak to perfection. But while the
experts may be seeking that extra flavor, new research suggests
high-heat caramelization could be bad for our health.



FULL STORY ==========================================================================
From MasterChef to MKR, the world's best chefs have taught us how to
barbeque, grill and panfry a steak to perfection. But while the experts
may be seeking that extra flavour, new research from the University
of South Australia suggests high-heat caramelization could be bad for
our health.


========================================================================== Conducted in partnership with the Gyeongsang National University the study found that consuming red and processed meat increased a protein compound
that may increase the risk of heart disease, stroke, and complications
in diabetes.

UniSA researcher Dr Permal Deo says the research provides important
dietary insights for people at risk of such degenerative diseases.

"When red meat is seared at high temperatures, such as grilling, roasting
or frying, it creates compounds called advanced glycation end products
-- or AGEs NOT- which when consumed, can accumulate in your body and
interfere with normal cell functions," Dr Deo says.

"Consumption of high-AGE foods can increase our total daily AGE intake by
25 per cent, with higher levels contributing to vascular and myocardial stiffening, inflammation and oxidative stress -- all signs of degenerative disease." Published in Nutrients, the study tested the impacts of two
diets -- one high in red meat and processed grains and the other high
in whole grains dairy, nuts and legumes, and white meat using steaming, boiling, stewing and poaching cooking methods.

It found that the diet high in red meat significantly increased AGE levels
in blood suggesting it may contribute to disease progression Largely preventable, cardiovascular disease (CVD) is the number one cause of
death globally. In Australia, it represents one in five of all deaths.

Co-researcher UniSA's Professor Peter Clifton says while there are
still questions about how dietary AGEs are linked to chronic disease,
this research shows that eating red meat will alter AGE levels.

"The message is pretty clear: if we want to reduce heart disease risk,
we need to cut back on how much red meat we eat or be more considered
about how we cook it.

"Frying, grilling and searing may be the preferred cooking methods of
top chefs, but this might not be the best choice for people looking to
cut their risk of disease.

"If you want to reduce your risk of excess AGEs, then slow cooked meals
could be a better option for long-term health."

========================================================================== Story Source: Materials provided by University_of_South_Australia. Note: Content may be edited for style and length.


========================================================================== Journal Reference:
1. Yoona Kim, Jennifer B. Keogh, Permal Deo, Peter
M. Clifton. Differential
Effects of Dietary Patterns on Advanced Glycation end Products:
A Randomized Crossover Study. Nutrients, 2020; 12 (6): 1767 DOI:
10.3390/ nu12061767 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2020/09/200904090316.htm

--- up 1 week, 4 days, 6 hours, 50 minutes
* Origin: -=> Castle Rock BBS <=- Now Husky HPT Powered! (1337:3/111)