Thursday, October 21, 2021
spot_img
HomeHealth & MedicineRed Hot Meat may Contribute to Heart Disease

Red Hot Meat may Contribute to Heart Disease

Consuming red hot meat increased a protein compound that may increase the risk of heart disease, stroke, and complications in diabetes.

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 from the University of South Australia suggests high-heat caramelization could be bad for our health.

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.

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.

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.

Meat Processing and Impact

“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 says.

“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.”

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 (Kim, Keogh et al. 2020).

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.

red hot meat

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.”

Related Publication

Kim, Y., J. B. Keogh, et al. (2020). “Differential Effects of Dietary Patterns on Advanced Glycation end Products: A Randomized Crossover Study.” Nutrients 12(6). 10.3390/nu12061767.

(Note: The content may have been edited for style and setting.)

RECOMMENDED FOR YOU

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisment -spot_imgspot_img

Recent Post

Most Commented

Latest Reviews

COVID-19 Vaccine Reluctance: In The United States and Beyond

0

Approximately one in three American are unlikely or hesitant to get COVID-19 vaccine. Acceptance rates are high among Chinese (90%) and low among Russian (55%). Other than the vaccine's safety and efficacy, trust in governments is strongly associated with vaccine acceptance.

Most Read