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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