New study postulates the role of dietary advanced glycation end products in the risk of Alzheimer's disease
Date:
February 3, 2015
A new paper published in the Journal of Alzheimer's Disease provides evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease. 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.
Read more
http://www.sciencedaily.com/releases/2015/02/150203094144.htm
Date:
February 3, 2015
A new paper published in the Journal of Alzheimer's Disease provides evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease. 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.
Read more
http://www.sciencedaily.com/releases/2015/02/150203094144.htm
