Research News

July 2009 Issue

Could Broiling and Grilling Be Almost as Bad for You as Frying?

Hereís a twist to the adage that you are what you eat: How you cook your food may be just as important to your health as the food itself. Thatís what researchers discovered recently when they looked at blood levels of compounds that form in foods during cooking. They linked the compounds to indicators of oxidative stress and inflammation, both of which increase with age and are associated with chronic diseases like diabetes, cardiovascular disease and kidney disease.

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