Rare or well done? It looks like those who order their steak a little bit bloodier will be in the right. Here’s why…

It’s a question that all good meat connoisseurs are asked on a regular basis.

But it now turns out that how you choose to have your steak cooked could actually affect your risk of developing Alzheimer’s.

Scientists have discovered that compounds known as ‘glycotoxins’, which form when we brown or blacken certain foods, may actually increase the risk of age-related dementia.

So, when it comes to ordering your steak, it would be advisable to have it rare.

The new discovery is based on findings by researchers at the Icahn School of Medicine in the US, who found that mice raised on a diet rich in glycotoxins were more likely to develop dementia-like cognitive and movement problems than mice who were led on a low-glycotoxin diet.

Read more: Metro.co.uk