Chocolate and potato chips could increase risk of kidney disease, Monash University study finds – The Australian

A new study by Monash University researchers shows eating chocolate and potato chips could lead to an increased risk of kidney disease.
The danger comes from harmful chemical compounds called advanced glycation end (AGE) products, which are added to processed food by chemists looking to enhance flavour.
The AGEs can “switch on” warning signals inside the body that lead to an inflammatory response.
The study was done by feeding laboratory rats food that had been heat-processed to increase its AGE…

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