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
Albert Thompson was initially denied vital radiotherapy for his prostate cancer unless he could produce the right documentation.
ITV News travels to Jordan to report on the growing global threat of the spread of deadly drug-resistant 'super bugs'.
The plight of Honduran migrants searching for safety has been harshly criticised by the US president.