Could Cooked Meat Hold A Risk Factor For Dementia And Diabetes? Cooking meat may be a risk factor for dementia and diabetes, according to new research. When meat is heated, it can produce advanced glycation end products (AGEs), which form when protein or fat reacts with sugar. The research found a link between high blood levels of these and cognitive decline in adults over 60, as well as reduced insulin sensitivity (a precursor to type 2 diabetes), the BBC reported. Mice fed a diet high in AGEs also accumulated a defective protein in their brains and performed worse on mental and physical tests.