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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.