Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, finds research published online in the journal Thorax. The compounds, known as advanced glycation end products, or AGEs for short, are by-products of high temperature…
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More Plant Foods, Less Red Meat May Cut Heart Disease Risk
WEDNESDAY, Dec. 9, 2020 — Substituting high-quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk for coronary heart disease (CHD), according to a study published online Dec. 2 in The BMJ. Laila Al-Shaar,…
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