I think this area is very much unsettled (debatable, not satisfactorily proven).

US National Institutes of Health https://pubmed.ncbi.nlm.nih.gov/33095495/ says: Increasing protein intake beyond the recommended dietary intake may prevent or attenuate muscle loss in people at risk of muscle wasting disorders; however, there is inconsistent evidence for any benefits on muscle strength or physical function. [More proteins may help reduce muscle wasting, but not yet proven. Balanced diet (all groups of food in good proportions) is ‘suggested’. ]

The Arthritis Foundation (US) has a blog http://blog.arthritis.org/living-with-arthritis/high-cooking-temperature-inflammation/ says: high temperature cooking__ produces ‘dietary advanced glycation end products (dAGEs)’ which is linked to aging and the development, or worsening, of many degenerative diseases, such as diabetes, atherosclerosis, chronic kidney disease, and Alzheimer’s disease. _All meats (fried, barbecued, microwaved, ..) cooked with high temperature form (various amounts of) dAGEs.
[It’s the cooking methods that we should be reducing to minimize exposure to AGEs. Less frying, barbecueing, high temp roasting, … –all those ‘crisp skins’, long microwaving and air frying is suggested. (Rather than types of meats.) ]

Note that most enzymes and ‘essence oils’ in fruits and vegetables are destroyed at temperature above 65C. So they are best raw or just blanched. But some vegetables (potatoes, bamboo shoots, cassavas, spinach,…) contain ‘anti nutrients’ (cyanides, oxalates, lignins, …) and need cooking well to breakdown those harmful substances. Cooking is science –of nutrients and flavors .