Impact of Fried and Ultra-Processed Foods on Diabetes Risk in India

Sunday, 6 October 2024, 23:46

ICMR and MDRF have unveiled critical findings linking fried and ultra-processed foods to diabetes. The study emphasizes the dangers of Advanced Glycation End Products (AGEs) found in these foods, significantly increasing diabetes risk. Understanding these findings is crucial for public health.
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Impact of Fried and Ultra-Processed Foods on Diabetes Risk in India

The Association of Fried Foods and Diabetes

Recent research conducted by the ICMR and MDRF has highlighted the alarming connection between fried and ultra-processed foods and the rising rates of diabetes in India. This study reveals that these foods are rich in Advanced Glycation End Products (AGEs), a significant risk factor for developing diabetes.

What You Need to Know About AGEs

  • Advanced Glycation End Products (AGEs) are harmful compounds formed when proteins or fats combine with sugars in the bloodstream.
  • Elevated levels of AGEs are associated with higher incidences of serious health conditions, including various types of diabetes.
  • Reducing consumption of fried and ultra-processed foods can mitigate the risk of diabetes.

Understanding Diabetes Causes and Health Risks

Research shows that certain lifestyle choices are pivotal in diabetes development. Consumption of high-AGE foods is among the primary causes of diabetes. By prioritizing healthful eating and avoiding fried foods, individuals can significantly lower their diabetes risk.


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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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