Inflammatory compounds found in cooked meat linked to childhood wheeze ANI | Updated: Dec 22, 2020 16:06 IST
Washington [US], December 22 (ANI): Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, finds recent research.
The research was published online in the journal Thorax.
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.
AGEs lock on to particular danger signal cells in the body, which are particularly abundant in the lungs, triggering an inflammatory immune system response. But it s not clear how they might influence the development of respiratory symptoms.
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Substances present in cooked meats are associated with increased wheezing in children, Mount Sinai researchers report. Their study, published in
Thorax, highlights pro-inflammatory compounds called advanced glycation end-products (AGEs) as an example of early dietary risk factors that may have broad clinical and public health implications for the prevention of inflammatory airway disease.
Asthma prevalence among children in the United States has risen over the last few decades. Researchers found that dietary habits established earlier in life may be associated with wheezing and potentially the future development of asthma.
Researchers examined 4,388 children between 2 and 17 years old from the 2003-2006 National Health and Nutrition Examination Survey (NHANES), a program of the National Center for Health Statistics, which is part of the U.S. Centers for Disease Control and Prevention. It is designed to evaluate the health and nutritional status of adults and children i
Increased Meat Consumption Associated With Symptoms of Childhood Asthma, Mount Sinai Study Suggests
Share Article NEW YORK (PRWEB) December 22, 2020 Substances present in cooked meats are associated with increased wheezing in children, Mount Sinai researchers report. Their study, published in Thorax, highlights pro-inflammatory compounds called advanced glycation end-products (AGEs) as an example of early dietary risk factors that may have broad clinical and public health implications for the prevention of inflammatory airway disease.
Asthma prevalence among children in the United States has risen over the last few decades. Researchers found that dietary habits established earlier in life may be associated with wheezing and potentially the future development of asthma.
Higher consumption of meat linked with increased wheezing in children
Substances present in cooked meats are associated with increased wheezing in children, Mount Sinai researchers report. Their study, published in
Thorax, highlights pro-inflammatory compounds called advanced glycation end-products (AGEs) as an example of early dietary risk factors that may have broad clinical and public health implications for the prevention of inflammatory airway disease.
Asthma prevalence among children in the United States has risen over the last few decades. Researchers found that dietary habits established earlier in life may be associated with wheezing and potentially the future development of asthma.
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