Excessive heat treatment of protein-rich foods reduces their nutritional value and impairs absorption, scientists have concluded, according to infohub.kz.
Researchers found that prolonged exposure to high temperatures alters the chemical structure of protein products. When heated strongly, amino acids enter into complex reactions with other food components, forming stable compounds. As a result, the body loses its ability to efficiently break down protein and extract the important nutrients needed for building tissues and muscles.
Moreover, overcooking meat, fish, and other protein products leads to the formation of harmful byproducts. During intense frying or baking to a dark crust, advanced glycation end products and toxic chemical compounds form, which trigger inflammatory processes in the body and negatively affect the gastrointestinal tract.
Researchers recommend choosing gentler cooking methods to preserve maximum benefits. Steaming, simmering over low heat, or stewing at moderate temperatures help retain the valuable properties of proteins, ensure their easy absorption, and reduce health risks.