'Crusty' cooked food may not be good for you

A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits you would find on a grilled hamburger, especially if you have diabetes and know you are at increased risk for cardiovascular disease.

“We see evidence that cooking methods that create a crust – think the edge of a brownie or the crispy borders of meats prepared at very high temperatures – produce advanced glycation end products (AGEs), says nutrition professor Karen Chapman-Novakofski.  

"And AGEs are associated with plaque formation, the kind we see in cardiovascular disease.” 

In the study, the scientists compared the 10-day food intake of 65 study participants in two ethnic groups: Mexicans, who have higher rates of diabetes and a greater risk of complications from the disease, and non-Hispanic whites.

“We found that people with higher rates of cardiovascular complications ate more of these glycated products. For each unit increase in AGEs intake, a study participant was 3.7 times more likely to have moderate to high risk for cardiovascular disease,” says Claudia Luevano-Contreras, first author of the study.

The study showed that non-Hispanic whites had a higher intake of AGEs and they consumed more saturated fats.

However, the association between AGEs and cardiovascular disease was stronger than for saturated fats and heart disease, she says.


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Also affects those with a propensity to gout.

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BCBs [ black crunchy bits ]

mmm, mmm, mmm.

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Do you think?

Need to work it off if you eat hard ... eat hard, work hard, play hard.

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The burnt bits on the meat you BBQ is especially carciogenic. You shouldn't eat those. Very bad, cancer-causing charred meat from the BBQ.

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