New research from the University of South Australia suggests high-heat caramelisation of meat could be bad for our health.
The study conducted in partnership with the Gyeongsang National University 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 - which when consumed, can accumulate in your body and interfere with normal cell functions," Dr Deo said.
"Consumption of high-AGE foods can increase our total daily AGE intake by 25 percent, with higher levels contributing to vascular and myocardial stiffening, inflammation and oxidative stress - all signs of degenerative disease," added Dr Deo.
The study, published in Nutrients, 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.