Eating a well-done steak or hamburger could put you at a greater risk of heart disease, experts have warned.
They have found that searing red meat activates harmful chemicals associated with cardiovascular disease, the Daily Express reported.
Professor Karen Chapman- Novakofski, of the University of Illinois and colleagues have concluded that foods cooked at very high temperatures produce end products linked to heart disease.
These byproducts “tend to end up on other tissues in the body, causing long-term damage,” Chapman-Novakofski said. The study found a stronger link to heart disease from the by-products in cooking than the harmful saturated fat in food.
Diabetes sufferers at risk of heart disease are warned to avoid cooking methods that leave a crust on meat. The study has been published in the International Journal of Food Sciences and Nutrition.
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