The world’s best chefs have taught us to grill, pan fry and barbecue a steak to perfection! And while we may be seeking that extra flavor that cooking with these methods provides, new research has found that consuming red and processed meats through high-heat caramelization increased a protein compound that may increase the risk of stroke, heart disease and complications in diabetes.
The research from the University of South Australia provides important insights into diet for people who are at risk for degenerative diseases. When red meat is seared at high temperatures through roasting, grilling or frying, it produces compounds called advanced glycation end products (AGEs). When these compounds are consumed, they accumulate in the body and interfere with normal functions of the cells.
The consumption of high-AGE foods can increase our total daily AGE intake by 25%. Higher levels contribute to vascular and myocardial stiffening, oxidative stress, and inflammation which are all symptoms of degenerative diseases.
The study tested the impacts of two different diets. One was high in red meat and processed grains. The other was high in whole grains, legumes, nuts, and white meat that was cooked either by boiling, stewing, steaming or poaching.
The research has shown that the diet high in red meat significantly increased AGE levels in the blood which suggests they may contribute to the progression of diseases. Largely preventable, cardiovascular disease is the number cause of death worldwide. In Australia it is responsible for one in five of all deaths.
While there are still questions about how dietary AGEs are actually linked to chronic disease, the current research shows that eating red meat will alter AGE levels.
If we want to reduce the risk of heart disease, we need to cut back on how much red meat we consume and also be more considerate about how to cook it. Grilling, searing, and frying may be the preferred cooking methods, but these methods may not be the best choice for people looking to reduce their risk of disease. Slow cooked meats are a better option for long-term health.
To view the original scientific study click below
Differential Effects of Dietary Patterns on Advanced Glycation end Products: A Randomized Crossover Study