Researchers from the University of South Australia and Gyeonsang show that red meat cooked at high temperatures could increase the risk of heart disease.

A recent study published in the journal “Nutrients” and carried out by researchers from the University of South Australia in collaboration with Gyeonsang National University, warns about the consumption of red meat cooked at high temperatures. Research shows that eating red or processed meat increases levels of a protein that may increase the chances of heart disease, stroke and complications for people with diabetes. “When red meat is cooked at high temperatures: grilled or fried, it creates a high concentration of AGEs (Advanced Glycation End product formation), which once consumed, accumulate in your body and can interfere with the proper functioning of cells,” warns Dr. Permal Deo, in a statement.

AGEs are glycotoxins that develop in foods of animal origin and cereals when they are heated to a temperature exceeding 110°. The accumulation of these glycotoxins, with age, are less easily eliminated by the body and can cause certain diseases, particularly heart diseases.

“We need to review the way we consume red meat”
To assess the real impact of this mode of consumption, the researchers carried out tests on two different diets. One highly concentrated in red meat and refined cereals and the other, based on vegetables, hazelnuts and white meat only steamed. The results are revealing: the red meat diet significantly increased the level of glycotoxins in the blood. In order to limit the bad effects of red meat, the co-researcher of the study, Professor Peter Clifton, recommends to “review the way we consume red meat or take into consideration how we cook it”.

Cardiovascular disease is the number one cause of death worldwide, yet it could be largely preventable. “If you want to reduce the risk of excess glycotoxins, then slow, low-temperature cooking should be a better option for our long-term health.”