Browning meat in the oven, grill or frying pan produces chemicals which may increase the risk of developing dementia, US researchers suggest.
Advanced glycation end (AGE) products have been linked to diseases such as type-2 diabetes. Mice fed a high-AGEs diet had a build-up of dangerous proteins in the brain and impaired cognitive function. Experts said the results were “compelling,” but did not provide “definitive answers.”
AGEs are formed when proteins or fats react with sugar. This can happen naturally and during the cooking process.
Photo: AFP
照片:法新社
Researchers at the Icahn School of Medicine at Mount Sinai in New York tested the effect of AGEs on mice and people.
The animal experiments, published in Proceedings of the National Academy of Sciences, showed that a diet rich in AGEs affects the chemistry of the brain.
(Liberty Times)
美國研究顯示,在烤箱、烤架或煎鍋裡烹調肉,會製造可能增加失智風險的化學物質。
「糖化終產物」(AGE)與第二型糖尿病等疾病相關。被餵食高量「糖化終產物」飲食的老鼠,大腦裡會積累危險的蛋白質,傷害認知功能。專家說,這種結果相當有說服力,但並未提供確定性的答案。
「糖化終產物」是在蛋白質或脂肪與糖反應時形成,會自然產生,也會在烹調過程中產生。
紐約西奈山伊坎醫學院的研究人員測試「糖化終產物」在老鼠與人類體內的影響。
刊登在美國國家科學院院刊的動物實驗顯示,飲食富含「糖化終產物」影響腦中化學物質。
(自由時報/翻譯:國際新聞中心)
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