Advanced Glycation End Products: The Link Between Diet and Diabetes

Saturday, 5 October 2024, 15:30

Advanced glycation end products (AGEs), found in fried, baked, and ultra-processed foods, significantly contribute to India's diabetes epidemic. A recent study by ICMR & MDRF reveals that lower intake of AGEs can mitigate obesity-linked type 2 diabetes. Understanding the impact of dietary choices on AGEs is crucial for health outcomes.
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Advanced Glycation End Products: The Link Between Diet and Diabetes

Probing the Impact of AGEs on Health

Advanced glycation end products (AGEs) are a group of compounds formed when proteins or fats combine with sugars in the bloodstream. These compounds are prevalent in fried, baked, and ultra-processed foods, which are popular in many diets. Recent research indicates that high levels of AGEs in the body may enhance oxidative stress and inflammation, both of which are linked to diabetes.

ICMR & MDRF Research Insights

According to a groundbreaking study published by the Indian Council of Medical Research (ICMR) and the Madras Diabetes Research Foundation (MDRF), reducing the intake of AGEs can help alleviate the burden of obesity-linked type 2 diabetes. The findings emphasize that dietary modifications play a significant role in preventing diabetes.

Key Strategies for Reducing AGE Consumption

  • Choose fresh foods: Opt for whole, unprocessed items to limit AGE intake.
  • Cook wisely: Prefer steaming, boiling, or poaching methods over frying or baking.
  • Adopt a balanced diet: Include a variety of fruits and vegetables, which may help combat AGEs.

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This article was prepared using information from open sources in accordance with the principles of Ethical Policy. The editorial team is not responsible for absolute accuracy, as it relies on data from the sources referenced.


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