Sci Show: Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze. The compounds, known as advanced glycation end products, or AGEs for short, are by-products of high temperature cooking, such as grilling, frying, or roasting, with cooked meat a major dietary source.

Friday, December 25, 2020

Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze. The compounds, known as advanced glycation end products, or AGEs for short, are by-products of high temperature cooking, such as grilling, frying, or roasting, with cooked meat a major dietary source.

https://ift.tt/2Kscthr via /r/science https://ift.tt/3mHV7tS

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