The Claim
Frying protein-rich foods at high temperatures under low-moisture conditions promotes the formation of advanced glycation end products, particularly Nε-carboxymethyllysine (CML), through Maillard reactions and lipid oxidation.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Cooking protein-rich foods at high heat with little moisture, such as deep frying or roasting, increases the amount of a compound called Nε-carboxymethyllysine (CML) due to chemical reactions between sugars and proteins and the breakdown of fats.
See the scientific wording
Frying protein-rich foods at high temperatures promotes the formation of advanced glycation end products (AGEs), particularly Nε-carboxymethyllysine (CML), through Maillard reactions and lipid oxidation, with levels increasing significantly under low-moisture, high-temperature conditions such as deep frying and roasting.
When protein-rich food is fried at high heat with little water, sugars and fats break down and react with proteins to form harmful compounds called CML. Sugars stick to proteins and turn into reactive chemicals that lock onto the protein permanently. At the same time, fats break down into similar reactive chemicals that also attach to proteins. Both pathways create CML, and the dry, hot environment makes this happen faster.
What the research says
1 studyStudy: Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness
When you fry meat or other protein-rich foods at high heat with little water, chemical reactions create harmful compounds called AGEs, like CML—this study shows those compounds form more during frying or roasting than when food is boiled or steamed.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.