When you cook food at high heat—like grilling or frying—it creates harmful compounds called AGEs, which can trigger your body’s inflammation system, making you more prone to chronic swelling and related health issues.
Evidence from Studies
Supporting (2)
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This study says that cooking food at high heat (like baking) creates harmful substances called AGEs, which is exactly what the claim says. Even though it doesn’t check inflammation directly, it confirms the first big step — AGEs are made during cooking — so it supports the claim.
Exploring Formation and Control of Hazards in Thermal Processing for Food Safety
This study says that cooking food at high heat (like frying or baking) creates harmful substances called AGEs, which are the same ones linked to inflammation in the claim. So even though it doesn’t measure inflammation directly, it confirms the first step that causes it.
Contradicting (2)
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Dietary intake of advanced glycation end products did not affect endothelial function and inflammation in healthy adults in a randomized controlled trial.
The study gave people either food cooked at high heat (full of AGEs) or low-heat food and found no increase in inflammation from the high-heat food, which goes against the claim that cooking food at high temps causes inflammation.
Seeking standardized in vitro models of AGE-RAGE signaling in the physiological perspective of glycated dietary proteins.
The study found that cooked food chemicals called AGEs don’t seem to cause inflammation by binding to RAGE receptors as claimed—instead, tiny bacteria leftovers (LPS) in the food might be the real culprit.
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.