2. Processed and Red Meats – Inflammation Magnets
Processed and red meats are notorious for their negative impact on joint health. One reason for this is the presence of advanced glycation end products (AGEs) in these meats.
AGEs are compounds that form when proteins or fats combine with sugar in the bloodstream. They are known to cause inflammation, which can lead to joint pain and stiffness. Studies have shown that high levels of AGEs in the diet are associated with increased inflammation and a higher risk of developing chronic diseases.
Processed meats, such as hot dogs, sausages, and deli meats, are particularly high in AGEs due to the processing methods used to create them. Red meats, like beef and pork, also contain relatively high levels of AGEs.
To minimize joint pain related to processed and red meats, consider reducing your intake and opting for healthier protein sources, such as lean meats, fish, and plant-based options like beans and legumes. (2)
