High temperature cooking may increase Alzheimer’s risk

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

The data strongly underline the relevance of nutrition to Alzheimer's disease risk, say researchers
The data strongly underline the relevance of nutrition to Alzheimer's disease risk, say researchers

Related tags: Nutrition

Large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, according to a study published in the Journal of Alzheimer’s Disease.

Using dietary data from cohort studies, the French and US researchers estimated the presence of advanced glycation end products (AGEs) in national diets and compared them to Alzheimer’s rates. AGEs can be formed by the body, but are also produced when foods are cooked at high temperatures – particularly meats, but also fish, cheese, vegetables and vegetable oil.

They found that diets containing larger quantities of AGEs were correlated with higher incidence of Alzheimer’s disease, while those containing fewer AGEs were linked to lower incidence.

“Our newly published paper is the first that estimated the AGE content of diets from observational studies in various countries, which estimated the link between dietary factors and risk of Alzheimer's disease,”​ the authors wrote.

“…In typical national diets, we found that meat made the highest contribution of AGEs, followed by vegetable oils, cheese, and fish. Foods such as cereals/grains, eggs, fruit, legumes, milk, nuts, starchy roots, and vegetables generally make low contributions to the total amount of AGEs in a diet, either because they are generally prepared at low temperatures or since they comprise smaller portions of diets.”

Researchers previously have linked AGEs with Alzheimer’s, and have suggested​ that these compounds could be one possible cause of the accumulation of amyloid plaques in the brain associated with the disease.

Increasingly, researchers have been investigating nutrition’s role in Alzheimer’s disease development, and dietary patterns including traditional Japanese and Mediterranean diets – which typically contain less meat – have been linked to lower Alzheimer’s risk.

While this latest study supports an association between increased meat and high-fat dairy intakes and Alzheimer’s risk, the researchers cautioned that mechanisms other than high temperature cooking could also explain the link. For example, meat and cheese are sources of cholesterol, which has also been linked to incidence of Alzheimer’s.

“Further dietary AGE restriction studies are necessary,”​ they concluded. “However, our data strongly underline the relevance of these cohort AGE restriction studies with the aim to find a nutrition strategy to prevent AD.


Source: Journal of Alzheimer’s Disease

DOI 10.3233/JAD-140720

“Observational and Ecological Studies of Dietary Advanced Glycation End Products in National Diets and Alzheimer’s Disease Incidence and Prevalence”

Authors: Lorena Perrone and William B. Grant

Related news

Show more

Related products

show more

Hygienic Pigging for Food & Beverage Companies

Hygienic Pigging for Food & Beverage Companies

HPS Product Recovery Solutions | 01-Jul-2019 | Technical / White Paper

Hygienic product recovery (pigging) is in wide use in the food and beverage industry. It gives high ROI and rapid payback.

Pigging recovers...

Bring alive the colours of meat, naturally

Bring alive the colours of meat, naturally

Kancor Ingredients Limited | 27-Mar-2019 | Technical / White Paper

Addition of colour makes food more attractive and appetising. But usage of natural colours always come with technical challenges such as heat stability,...

How to find textural perfection in meat alternatives

How to find textural perfection in meat alternatives

Stable Micro Systems | 25-Mar-2019 | Technical / White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Related suppliers

Follow us

Featured Events

View more


View more