A new study suggests that "Western" diet compounds found in fried, grilled, and broiled meats may increase one's risk of developing dementia and other memory problems.

Scientists tested this hypothesis by adding compounds called advanced glycation end products (AGEs) to the lifelong diet of mice. They found out that these compounds develop the beta-amyloid in their brains. Beta-amyloid is the protein that composes the brain "plaques" which are observed patients with Alzheimer's.

Mice fed with these compounds exuded problems with movement as well as memory as they get older compared to other mice fed with chow with lower levels of these compounds.

"We ingest these toxins in huge amounts over a lifetime, "said senior researcher of Mount Sinai School of Medicine in New York City, Dr. Helen Vlassara to WebMD.

High levels of these compounds in the body result from ingesting the compounds through food -- particularly animal products prepared at a high heat especially fried, grilled or broiled meats, and pasteurized and sterilized dairy products.

The researchers tried to found out if AGEs has the same effect on humans. They recruited 94 adults, aged 60 years old and above and took blood samples from them. They were also asked them to complete a questionnaire which is used to see if they show signs of dementia.

To counter the effects of food which contains these compounds, Vlassara advised the public to always eat healthy.

Vlassara suggests that people can try cooking with "less heat and more water" which is steaming, poaching, and braising. She also says that having diabetes, high blood pressure and cholesterol may increase the risk of Alzheimer's. Still, the best thing to do is maintain a healthy diet, quit smoking, exercise and prevent risks of heart disease.

This study was published in the Feb. 24 issue of the Proceedings of the National Academy of Sciences.