(NaturalNews) Toxic chemicals produced when foods are cooked in certain ways encourage oxidation and inflammation in the body, increasing the risk of cardiovascular disease and other chronic conditions, according to a study conducted by researchers from the Mount Sinai School of Medicine and published in the
Journal of Clinical Endocrinology and Metabolism.
Advanced Glycation End Products (AGEs), produced when food is fried, grilled, dried, smoked or pasteurized, have been linked to increased oxidation and
inflammation in the body. These
conditions are well-established
risk factors for a number of chronic conditions such as cardiovascular
disease, diabetes, Alzheimer's disease and other age-related
health problems.
"Even though the AGEs pose a more immediate health threat to older adults, they are a similar danger for younger people, including pregnant women and children, and this needs to be addressed," researcher Helen Vlassara said. "AGEs are ubiquitous and addictive, since they provide flavor to
foods. But they can be controlled through simple
methods of cooking, such as keeping the heat down and the water content up in
food and by avoiding pre-packaged and fast foods when possible. Doing so reduces AGE levels in the
blood and helps the body restore its own defenses."
Researchers conducted the study on 40
healthy people who were either between the ages of 18 and 45 or over the age of 60, plus nine people who suffered from kidney disease. Participants were assigned to eat either a regular Western
diet or a diet designed to contain the same amount of calories and other nutrients but with half the AGE content. This second diet was achieved by poaching, stewing or steaming foods rather than using other
cooking methods.
After four months, participants in the low-AGE group had blood levels of AGEs, lipid peroxides, and markers of inflammation and blood vessel damage as much as 60 percent lower than those of people in the control group.
"What is noteworthy about our findings is that reduced AGE consumption proved to be effective in all study participants, including healthy persons and persons who have a chronic condition such as kidney disease," Vlassara said.
Sources for this story include:
www.foodnavigator-usa.com.
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