Bacon sandwiches and fried chicken can raise your risk of dementia

Mail Online | 6/17/2019 | John Naish for the Daily Mail
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Could a key culprit behind many of our life-threatening modern epidemics — such as children’s food allergies, type 2 diabetes, Alzheimer’s, heart disease and cancer — be a class of toxic substances found in everyday processed foods?

These substances are called advanced glycation end products (or AGEs). They occur to some degree in all foods, but are found at dizzyingly high levels in high-protein, high-sugar processed foods, such as pizzas, burgers, bacon and sausages.

Foods - Temperatures - Ie

They increase when these foods are cooked at very high temperatures — i.e. baked or fried, rather than steamed or boiled.

The high heat causes their proteins and sugars to react together, making the products look temptingly browned, but also creating extremely high levels of AGEs.

Compounds - Foods - Levels - Foods - Example

The compounds occur naturally in other foods, but exist at much higher levels in processed foods — so, for example, an average serving of thin-crust pizza will contain hundreds of times more AGEs than a poached egg.

Over the past decade, scientists have established that AGEs can provoke the body to react defensively, creating dangerous chronic inflammation, particularly in our vital organs.

Inflammation - Risk - Heart - Disease - Cancer

This inflammation is increasingly thought to increase the risk of heart disease and cancer and, more controversially, could be a significant factor in Alzheimer’s disease.

Now, new evidence revealed this month at the European Society for Paediatric Gastroenterology, Hepatology and Nutrition conference in Glasgow, has identified the effect AGEs can have specifically on children.

Mail - Study - Children - Food - Allergies

As the Mail reported, the study found that children with food allergies had far higher levels of AGEs in their bodies. They also ate far more junk food.

The paediatricians at Naples University in Italy studied more than 60 children in three groups: those with food allergies, those with respiratory allergies such as asthma, and those with no allergies.

Roberto - Berni - Canani - Professor - Gastroenterology

Roberto Berni Canani, a professor of paediatric gastroenterology, who led the study, says it may...
(Excerpt) Read more at: Mail Online
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