Inflammatory Compounds in Cooked Meat Linked to Childhood Respiratory Issues

Inflammatory compounds known as advanced glycation end products (AGEs) found in cooked, roasted, grilled, and fried meats have been linked to a heightened risk of childhood wheezing.  This research was recently published by the Thorax which is an international peer-reviewed medical journal focused on respiratory concerns.  AGEs lock on to danger signal cells in the body and trigger an immune response from signal cells that are abundant in the lungs.  This response then triggers an immunological cascade reaction.  An observational study on the potential linkage between AGEs found in meats cooked at high temperatures and childhood respiratory issues was conducted previously as part of the National Health and Nutrition Examination Survey (NHANES), and relationships among dietary patterns and respiratory symptoms were noted.  It is difficult to establish cause and effect as there is no reliable method to measure AGE intake.  Interestingly, the Western diet inherently includes more AGE and saturated fat intake and has a greater incidence of asthma.  While there is no accurate way to measure AGE intake, a body of evidence suggest that increased consumption of animal protein cooked at high temperatures may be linked to the development of childhood respiratory issues.

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Picture Credit Susanne Kuehne

Posted on 15 January 2021