Eating grilled meat ‘increases risk of Alzheimer’s and diabetes’
There is no denying that Americans are big fans of barbecues. In fact, figures state that 62% of us use our grills all year round. But new research published in the Proceedings of the National Academy of Sciences suggests that consuming heat-processed animal products, such as grilled or broiled meats, may increase the risk of Alzheimer’s disease and diabetes.
February 25, 2014 · by · in Nutritional News · Tags: alzheimer's / dementia, broiled-meats, figures-state, grills, national, national-academy, new-research, nutrition, nutritional counseling, the-risk
