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...
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
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A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
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...
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 53 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Jansen FAC, Rubert J, van Norren K, Fogliano V, Hoppenbrouwers T
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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.