Evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease

http://www.eurekalert.org/pub_releases/2015-02/ip-nsp020215.php

Public Release: 2-Feb-2015
IOS Press

Poitiers, France and San Francisco, CA--Our new paper published in the Journal of Alzheimer's Disease provides evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease. This study looked at the content of advanced glycation end products (AGEs) in national diets and clinical studies comparing and compared total AGEs to Alzheimer's disease rates.

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