Barbecue fans will not find this study very funny, but it is the conclusion reached by a team of researchers from the Icahn School of Medicine on Mount Sinai in New York (USA) and whose results have been published in the journal Proceedings of the National Academy of Sciences .
To arrive at this resolution, the scientists monitored the cognitive health of laboratory mice that consumed foods with high levels of advanced glycation end products (AGP) that are associated with the worsening of these two diseases; that is, they mostly ate red meat cooked on the grill / grill. The study also tested healthy adults over 60 for a period of nine months, who were divided into two groups: a group with low levels of PGA and the other with high levels.
The results of both experiments determined that subjects with high levels of PGA in the blood developed cognitive impairment and showed signs of insulin resistance, thus confirming that the ingestion of grilled meats or grilled meats can increase the risk of diseases like Alzheimer’s and diabetes . Individuals with low levels of AGE in the blood remained healthy.
The researchers delve into that it is not only the glycemic load of foods that causes the increased risk of these diseases, but also the way in which they are cooked. Thus, heat-processed meats become a threat to human health . To solve this problem, the researchers advise putting barbecues aside and re-cooking food in the old way, with less heat and more water. It is not about not eating these foods but about cooking them in a healthier way.
