Fried and processed foods found to cause lung damage
In addition, scientists identified changes in the composition of bacteria present in the lungs.
Fried and processed foods found to cause lung damage
Long-term consumption of fried and highly processed foods can negatively affect lung health, cause tissue damage, and lead to changes in the microflora.
Scientists reached this conclusion based on the results of an experiment conducted on mice. The study was published in the journal Food & Function (F&F).
The specialists studied the effects of a diet rich in advanced glycation end-products (AGEs) — substances formed when sugars interact with proteins and fats. Their concentration is particularly high in certain foods subjected to intense heat treatment, such as frying.
It was found that mice fed these foods exhibited signs of lung tissue damage and systemic inflammation. In particular, the proportion of eosinophils in the blood increased, and the ratio of neutrophils to lymphocytes — cells of the immune system — changed.
In addition, scientists detected changes in the composition of bacteria present in the lungs. The number of potentially pathogenic microorganisms increased, while the number of bacteria capable of participating in the regulation of immune processes decreased.
The analysis also identified metabolic disorders in lung tissue, including changes associated with amino acids. This indicates that dietary habits can affect not only the intestines, but also the respiratory system.