Cooking meat may contribute to dementia risk

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.

A new study has found links between Advanced glycation endproducts and dementia. Credit: PA Wire

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".

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Cooking meat 'may increase dementia risk'

Meat that is barbecued, grilled or fried may contribute to accelerated ageing and Alzheimer's, a study has suggested. But academics have said the evidence is "compelling" but said it did not yet provide "definitive answers".