Participants in the study were 40 to 80 years old and were tested for consumption of carboxymethyl lysine and advanced glycation end-products from 216 foods. Consumption amounts did not differ much among groups.
Researchers believe meat’s advanced glycation end-products and pro-oxidant compounds may explain the association.
More Articles on Gastroenterology:
Pamlico Capital Invests in Physicians Endoscopy
Stony Brook Children’s Hospital in New York Opens Dedicated Celiac Disease Center
McLaren Health Center Appoints Dr. Michael McKenna as Chief Medical Officer
At the Becker's 23rd Annual Spine, Orthopedic and Pain Management-Driven ASC + The Future of Spine Conference, taking place June 11-13 in Chicago, spine surgeons, orthopedic leaders and ASC executives will come together to explore minimally invasive techniques, ASC growth strategies and innovations shaping the future of outpatient spine care. Apply for complimentary registration now.
