In a new development that may very well bring meat lovers around the world to tears, researchers say that indulging in too many barbecues may actually increase the risks of dementia and Alzheimer's Disease.

Researchers from the Icahn School of Medicine at Mount Sinai, who have worked on the new study, say that protein rich food cooked at high temperatures, such as grilled meat, can increase the amounts of Ages in the body. Ages, also known as advanced glycation end products, are compounds that have the ability to interfere with an enzyme called Sirt1. Sirt1 is one of the enzymes that slows down the body's aging process.

The scientists who conducted the study exposed a group of mice to high levels of Ages. Their findings show that the Ages fed mice developed large amounts of a brain protein that is often association with Alzheimer's disease and other conditions that cause dementia.

"Age-associated dementia or Alzheimer's disease is currently epidemic in our society and is closely linked to diabetes,," said Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging in the Brookdale Department of Geriatrics at Mount Sinai. "Our studies of both animals and human subjects confirm that AGE-rich foods are a lifestyle-driven reality with major health implications."

After studying the mice, the researchers also conducted another study on humans. The team compiled data from a group of 93 individuals all over the age of 60. According to their findings, the individuals who suffered from a progressive decrease in their mental capacities had high levels on Ages in their blood.

"The findings point to an easily achievable goal that could reduce the risk of these conditions through the consumption of non-AGE-rich foods, for example, foods that cooked or processed under lower heat levels and in the presence of more water - cooking methods employed for centuries," said Dr. Vlassara. "While more research needs to be done to discover the exact connection of food AGEs to metabolic and neurological disorders, the new findings again emphasize the importance of not just what we eat, but also how we prepare what we eat.  By cutting AGEs, we bolster the body's own natural defenses against Alzheimer's disease as well as diabetes."

Aside from grilled meat, other high protein food sources cooked at high temperatures could also cause an increase in the levels of Ages in the blood. This includes fried meat as well. Other medical professionals are wary about coming to conclusions based solely on the findings of the new study. Some scientists have pointed out that the individuals included in the human portion of the study did not suffer from dementia. However, many medical researchers agree that the subject merits further studies in the future.