Foods Cooked at High Heat Linked to Inflammation
(NY, Reuter's Health, 11/11/02)

Dr. Helen Viassara of Mount Sinai School of Medicine in NY and team had 24 diabetics eat similar diets, except that one group's food was cooked at high temperatures. The researchers found that the food that was exposed to high heat stimulated the production of advanced glycation end products (AGEs) in the body, which in turn triggered the cells to produce inflammation- causing proteins. The AGEs levels rose in the blood of participants who ate foods cooked at high temperatures and fell in the other group, suggesting that diabetics may avert inflammation- induced heart disease by paying attention to how they prepare their food.