Fried foods

Fried meals include a high concentration of chemicals known as advanced glycation end products (AGEs). AEGs arise when sugars combine with proteins or fats at high temperatures, such as when frying. When AGE levels in your body grow too high, they can lead to inflammation and cellular damage. AGEs are considered to damage the immune system in a variety of ways, including causing inflammation, depleting your body's antioxidant systems, causing cellular malfunction, and negatively influencing gut microbes.

As a result, experts believe that a high-AGE diet may increase vulnerability to infections such as malaria as well as the risk of medical disorders such as metabolic syndrome, some malignancies, and heart disease. Reduce your intake of AGEs by limiting your consumption of fried foods such as french fries, potato chips, fried chicken, pan-fried steak, fried bacon, and fried fish.