Why some burnt food might not be causing inflammation the way we thought
Seeking standardized in vitro models of AGE-RAGE signaling in the physiological perspective of glycated dietary proteins.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Scientists tested if burnt food proteins cause inflammation by sticking to a receptor called RAGE. They found one type of immune cell reacted to some burnt food proteins, but blocking RAGE didn't stop the reaction. Instead, a cleaner chemical stopped the reaction — suggesting tiny bits of bacteria might be the real culprit.
Surprising Findings
The RAGE antagonist FPS-ZM1 failed to reduce inflammation, even though the glycated proteins showed RAGE affinity in chemical assays.
It contradicts the dominant hypothesis that dietary AGEs cause inflammation via RAGE binding — suggesting the binding observed in test tubes doesn't translate to biological activity.
Practical Takeaways
Don't panic over charred food — focus on food hygiene and avoiding heavily processed items with unknown contamination risks.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Scientists tested if burnt food proteins cause inflammation by sticking to a receptor called RAGE. They found one type of immune cell reacted to some burnt food proteins, but blocking RAGE didn't stop the reaction. Instead, a cleaner chemical stopped the reaction — suggesting tiny bits of bacteria might be the real culprit.
Surprising Findings
The RAGE antagonist FPS-ZM1 failed to reduce inflammation, even though the glycated proteins showed RAGE affinity in chemical assays.
It contradicts the dominant hypothesis that dietary AGEs cause inflammation via RAGE binding — suggesting the binding observed in test tubes doesn't translate to biological activity.
Practical Takeaways
Don't panic over charred food — focus on food hygiene and avoiding heavily processed items with unknown contamination risks.
Publication
Journal
International journal of biological macromolecules
Year
2025
Authors
F. Jansen, Josep Rubert, K. van Norren, Vincenzo Fogliano, Tamara Hoppenbrouwers
Related Content
Claims (4)
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.
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.
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.
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.