Study: Grilling Meat Increases Risk of Heart Disease and Diabetes

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Researchers from the University of South Australia found that cooking red meat at high temperatures can increase the risk of degenerative diseases. According to the study, eating red and processed meat may increase the risk of cardiovascular disease and diabetes complications. The researchers also found that exposing the protein and sugar in meat to high temperatures may have negative health implications. For the study, the researchers examined the effects of two diets on the health of 51 participants aged 18 and above. The first diet included processed grains and red meat, while the second included whole grains, nuts, and white meat. In the first diet, the meat was cooked by grilling or frying. In the second diet, the meat was cooked by steaming, boiling, stewing, or poaching. Findings showed that the first diet caused the participants to have increased levels of protein compounds called advanced glycation end products (AGEs) in their blood. AGEs can disrupt regular cell functions in the body and may worsen cardiovascular disease and diabetes. The researchers said that their findings give dietary insights for people who are at risk of degenerative diseases. According to them, people who aim to reduce their risk of such diseases should cut back on red meat or change the way they cook it. They added that slow cooking may be a healthier method than grilling or frying.