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Tag Archives: Department of Medicine: University of Pavia
Dementia Risk From Cooked Meats? (BBC News / NHS Choices / PNAS)
Summary Research at the Icahn School of Medicine at Mount Sinai (New York), investigating the effect of Advanced Glycation End (AGEs) on mice and people, suggests that browning meat produces chemicals which may increase the risk of developing dementia. Mice … Continue reading →
Posted in Animal Studies, BBC News, For Carers (mostly), For Doctors (mostly), For Nurses and Therapists (mostly), For Researchers (mostly), In the News, International, NHS Digital (Previously NHS Choices), Universal Interest
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Tagged Advanced Glycation End (AGE), Amyloid Beta, Amyloid Beta Protein, Amyloid Proteins, Amyloid-β (Aβ), Amyloid-β (Aβ) Accumulation, Australasia, BBC Health News, Behind the Headlines, Beta-Amyloid, Beta-Amyloid Plaques, Broiling Meats, Browning Meat, Cooked Meats, Critical Appraisals, Department of Medicine: University of Pavia, Diabetes, Diet, Diet and Dementia, Dietary Choices, Food Advanced Glycation End Products (AGEs), Frying Meats, Frying Pans, George Institute: Sydney, Grilling Meats, Grills, High-AGEs Diets, Icahn School of Medicine at Mount Sinai, Insulin Sensitivity, Italy, β-amyloid, β-amyloid Deposition, Metabolic Syndrome, Methyl-Glyoxal Derivatives (MG), Mice, Modifiable Risk Factors, NAD+, Oral Glycotoxins, Ovens, Oxidation, PNAS, Proceedings of the National Academy of Sciences (PNAS), Proceedings of the National Academy of Sciences of the United States of America (PNAS), Risk Factors, Risk Factors for Alzheimer's Diseease, Roasting Meats, Searing Meats, SIRT1, SIRT1 Deficiency, UConn Center on Aging: University of Connecticut Health Center, United States, University of Connecticut, University of Connecticut Health Center, University of Pavia, US National Institute of Health
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