One of the new studies published in the Proceedings of the National Academy of Sciences suggests that the consumption of heat-treated meat or grilled products (in particular, barbecue) increases the risk of developing Alzheimer's disease and diabetes. According to statistics, more than 60% of Americans regularly use barbecue.

Researchers at the Icahn School of Medicine at Mount Sinai (New York) said that heat-treated meat contains high levels of protein glycation products.. These compounds are associated with the development of many degenerative diseases, including diabetes and Alzheimer's disease.. Glycation products are contained in the human body in small quantities, but the consumption of fried meat increases their allowable rate..

In the course of the study, scientists monitored the health of mice fed according to the diet of the inhabitant of the western hemisphere.. Mice that consumed large amounts of saturated fat, red meat and a small amount of vegetables and whole grain products experienced problems with cognitive and motor activity..

Rodents have also been found deposits of beta-amyloid in the brain, an amino acid that plays a crucial role in the development of Alzheimer's disease and forms amyloid plaques. Such mice developed metabolic syndrome, increased risk of diabetes and heart disease..

Scientists claim that a diet that helps maintain a low level of glycation products in the body can prevent diabetes and Alzheimer's disease.. The way of cooking is also important.. Experts advise to eat as little as possible heat-treated products..

medicinform. net.