文摘
Known risk factors do not fully explain the high prevalence of coronary heart disease (CHD) among South Asians. High-heat cooking, common in South Asian cuisine, leads to an increased production of neo-formed contaminants including advanced glycation-end products and trans-fatty acids. NFCs produce biochemical and microanatomic alterations enhancing the effects of traditional CHD risk factors. This phenomenon (high-heat food preparation hypothesis) is responsible for the increased risk for CHD in South Asians compared with other populations that use low-heat cooking.