Inflammatory compounds found in cooked meat linked to childh
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A research was carried out that found inflammatory compounds in cooked meat were linked to a heightened risk of childhood wheeze,

The compounds, known as advanced glycation end products (AGE), 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.

An examination was done in 4388 children and survey-design-adjusted multivariable logistic regression was used to evaluate associations between dietary advanced glycation end product (AGE) and meat consumption frequencies and respiratory symptoms.

Higher AGE intake was significantly associated with increased odds of wheezing (adjusted OR 1.18), wheeze-disrupted sleep (1.26) and exercise (1.34) and wheezing requiring prescription medication (1.35).
Higher intake of non-seafood meats was associated with wheeze-disrupted sleep (2.32) and wheezing requiring prescription medication (2.23).

As several cohort studies have suggested an adverse effect of meat consumption on paediatric airways health, confirmation of a positive correlation between AGE intake and non-seafood meat consumption in this cohort strengthens a prior hypothesis that dietary AGEs may have an important role in airway inflammation in children.

The Western dietary pattern, characterised by high levels of AGE-rich foods—meats and saturated fats, may promote an inflammatory cascade, contributing to airway inflammation and possibly the development of asthma.

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