Consuming red hot meat increased a protein compound that may increase the risk of heart disease, stroke, and complications in diabetes.
Red hot meat is a dish cooked over an open fire, usually with a lot of smoke. Red hot meat is food prepared by cooking the meat at a higher temperature than traditional methods, often about 400 °F. The food is cooked on a grill over high heat or by direct contact with the hot surface of the pan. The cooking methods quickly break down proteins and fat, intensifying the flavors and giving the meat an appealing, reddish hue.
While experts may be looking for that additional flavor, a recent study from the University of South Australia reveals that high-heat caramelization may be harmful to human health (Kim et al. 2020).
The study, conducted in collaboration with Gyeongsang National University, discovered that eating red and processed meat raised a protein molecule that may increase the risk of heart disease, stroke, and diabetic problems.
Dr. Permal Deo of the University of South Australia believes the study gives vital nutritional insights for persons at risk of such degenerative disorders.
“When red meat is cooked at high temperatures, such as grilling, roasting, or frying, it produces substances known as advanced glycation end products, or AGEs, which can build in your body and interfere with normal cell activities,” Dr. Deo explains.
“High-AGE meals can raise our total daily AGE consumption by 25%, with greater levels leading to vascular and cardiac stiffness, inflammation, and oxidative stress – all of which are indicators of degenerative illness.”
The study, which was published in Nutrients, compared the effects of two diets, one strong 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 techniques.
It discovered that a high-red meat diet dramatically elevated AGE levels in the blood, indicating that it may contribute to disease development.
Cardiovascular disease (CVD), which is mostly avoidable, is the leading cause of mortality worldwide. It accounts for one in every five fatalities in Australia.
Professor Peter Clifton of the University of South Australia, a co-researcher, said that while there are still doubts regarding how dietary AGEs are connected to chronic illness, our study reveals that consuming red meat changes AGE levels.
“The message is fairly clear: if we want to lower our risk of heart disease, we need to limit our consumption of red meat or be more careful about how we cook it.”
“Top chefs may enjoy frying, grilling, and searing, but this may not be the greatest option for consumers trying to reduce their risk of disease.”
“Slow-cooked meals may be a better alternative for long-term health if you wish to lower your risk of excess AGEs.”