A recent research has found that inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze.
The research was published online in the journal Thorax.
The compounds, known as advanced glycation end products, or AGEs for short, are by-products of high-temperature cooking, such as grilling, frying, or roasting, with meat cooked meat a major dietary source.
AGEs lock on to particular 'danger signal' cells in the body, which are particularly abundant in the lungs, triggering an inflammatory immune system response.
But it's not clear how they might influence the development of respiratory symptoms. To explore this further, the researchers looked at the potential impact of dietary AGE intake and meat consumption on respiratory symptoms, drawing on responses to the National Health and Nutrition Examination Survey (NHANES) for the years 2003 to 2006.