Reuters: – It may not be what you eat, but how you cook it, that affects whether food causes heart disease, diabetes and other conditions, researchers in the United States reported on Monday.

A new study shows that cooking at high temperatures — frying, grilling and even microwaving — creates compounds that are associated with disease when they are found in the body.

Foods cooked by low-temperature methods such as boiling and steaming do not contain as many of these compounds, the team at the Mount Sinai School of Medicine in New York found.