Fast foods is one of the greatest comfort foods man has ever created in this century. From burgers to grilled cheese one could simply not deny the gastronomic pleasures these quick eats can bring to someone. However, recent studies show that these quick eats can be harmful for us as we grow older. If burnt food may result into cancer, processed food may increase risk to Alzheimer’s disease.
In a study found in the recent issue of Journal of Alzheimer’s Disease, scientists blame group of chemical compounds named advanced glycation end products or AGEs. These chemicals are created when processed food or any food is cooked at extremely high temperatures. It can also result when foods are aged for a long time, so better rethink about your daily intake of blue cheese. In addition to that, AGEs are naturally occurring in the body however they are only at low levels and are the effect of metabolism and aging.
According to the data collected from over nineteen (19) countries by researchers from the University of Poitiers in France and Sunlight, Nutrition and Health Research Center from San Francisco, national deaths from these countries have been found to be proportional to the prevalence of Alzheimer’s disease. It was found that meat gave the highest rating when it came to the production of AGEs. Next to meat are fatty foods such as butter, cream cheese and mayonnaise are found to be also high in AGE. The lowest food groups to give the least amount of AGEs are cereals, grains, fruits, milk, nuts, legumes, eggs starchy roots and vegetables given that they are prepared at low temperatures. At that, it is best to start rethinking one’s diet over.
In addition to that a study conducted in 2010 by the Ichan School of Medicine at Mount Sinai, New York found that cooking techniques and temperatures gave a significant impact on the food’s level of AGE. When it came to cooking temperatures, it was found out that the higher the cooking temperature, the higher the AGE content is. In addition to that, the study found out that the level of water can also affect the level of AGE content where foods cooked at lower moisture levels and in high temperatures have higher AGE levels compared to those prepared in higher moisture content but at low temperatures.
However, despite all of those researches are yet to be known on how much AGEs it would take to be seen as harmful to one’s body. But what we do know from recent research is that dietary AGEs can affect our health in terms of body weight and diabetes.