https://www.eurekalert.org/pub_releases/2020-12/b-icf121720.php
News Release 21-Dec-2020
BMJ
Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, finds research published online in the journal Thorax.
The compounds, known as advanced glycation end products, or AGEs for short, are by-products of high temperature cooking, such as grilling, frying, or roasting, with cooked meat a major dietary source.
AGEs lock on to particular 'danger signal' cells in the body, which are particularly abundant in the lungs, triggering an inflammatory immune system response.
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