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Study: Cooking meat may contribute to dementia risk

Feb 25, 2014, 1:55 AM EST
Steaks are grilled during the BBQ Pit Stop with Dale Earnhardt Jr. at Hard Eight BBQ on October 3, 2013 in Roanoke, Texas.
Getty Images/File

Browning meat in the oven, grill or frying pan produces chemicals which may increase the risk of developing dementia, U.S. researchers suggest. Advanced glycation end products (AGES) have been linked to diseases such as type-2 diabetes. Mice fed a high-AGES diet had a build-up of dangerous proteins in the brain and impaired cognitive function.
Background:
Cooking meat 'may be dementia risk' [BBC]
Cooking meat may contribute to dementia risk [ITV]

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