Some cooked or processed foods with burnt or browned proteins can trigger inflammation in certain immune cells in a lab dish, but not all of these foods do — so some are more likely to cause trouble than others.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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Seeking standardized in vitro models of AGE-RAGE signaling in the physiological perspective of glycated dietary proteins.

Cross-Sectional Study

In Vitro

2025 Jul

Some cooked or processed foods with sugar-bound proteins cause immune cells to react with inflammation, but others don’t — and this study saw that same pattern. So yes, not all these foods are equally inflammatory.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Seeking standardized in vitro models of AGE-RAGE signaling in the physiological perspective of glycated dietary proteins.

Score: 3

DOI: 10.1016/j.ijbiomac.2025.144889

Similar Assertions

Scientists found that when they fed sugar-coated proteins to certain immune cells, the cells got inflamed—but adding a substance that traps bacterial toxins (LPS) calmed them down, even though there was almost no LPS around. This makes them wonder if the inflammation was actually caused by tiny, unnoticed LPS leftovers, not the sugar-coated proteins themselves.

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80%

When certain cooked or processed foods trigger inflammation in immune cells in a lab dish, blocking a specific protein called RAGE doesn’t help calm it down—so something else must be causing the problem.

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77%