The chemicals produced when browning meat may contribute to the development of dementia, a study suggests.
Advanced glycation endproducts (Ages) are abundant in "browned" meat cooked at high temperatures, while barbecued and fried meat may also contain high levels of Ages.
Scientists in the US found evidence that Ages may aid the development of dementia by suppressing a protective anti-ageing enzyme.
Researchers writing in the journal Proceedings of the National Academy of Sciences fed mice a high-Ages diet and found that they accumulated harmful proteins in the brain and displayed signs of mental impairment.
Academics said the research was "compelling" but did not provide "definitive answers".
More top news
Speaking exclusively to ITV News, the man said he wanted to be able to return to the UK without the threat of prosecution.
A rather cloudy night is in store across the UK, with showers coming in off the North Sea coast.
A growing number of parents are fleeing to Ireland from England and Wales, where their children are being threatened with forced adoption.