When meats are cooked at high temperatures, they produce compounds called advanced glycation end products (AGEs). At low levels, your body can eliminate these compounds from your system efficiently enough to prevent harm. However, if you eat too many of them, there can be consequences. Studies show that ingesting large amounts of AGEs can increase inflammation. Eating too many grilled meats or meats cooked at higher temperatures can result in inflammation, even though grilling is otherwise thought of as a typically healthy method of cooking. Red meat contains more AGEs than grilled chicken, though the compounds are present in both.