New study postulates the role of dietary advanced glycation end products in the risk of Alzheimer's disease
Tuesday, February 3, 2015 - 11:00
in Health & Medicine
Evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease has been gained through a new study. This study looked at the content of advanced glycation end products (AGEs) in national diets and clinical studies comparing and compared total AGEs to Alzheimer's disease rates.