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

A recent study published in the journal “Nutrients” and conducted by researchers at the University of South Australia in collaboration with the National University of Gyeonsang (South Korea), warns about the consumption of red meat cooked at high temperatures. Research shows that consuming 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 temperature: grilled or fried, it creates a high concentration of AGEs (Advanced Glycation End product formation), which when consumed, accumulate in your body and can interfere with the proper functioning of cells, “warns Dr. Permal Deo in a statement.

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

“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 grains and the other, based on only steamed vegetables, hazelnuts and white meat. The results are telling: the red meat diet significantly increased the level of glycotoxins in the blood. In order to limit the bad effects of red meat, study co-investigator Professor Peter Clifton advocates “reviewing the way we consume red meat or consider 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 cooking at low heat should be a better option for our long term health.

Elena Mars

Born in London, England and raised in Orlando, FL, Elena graduated from the University of Central Florida with a bachelors' degree in Health Sciences. She later received her masters' in Creative Writing  from Drexel University. She writes part-time for the Scientific Origin and focuses mostly on health related issues.