We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Some Cooking Methods Significantly Increase Risk Of Type 2 Diabetes

September 11, 2016: 12:00 AM EST
Obese people showing signs of insulin resistance that portends diabetes improved their condition simply by avoiding the byproducts of dry heat-cooked or heat-processed foods, a U.S. study has found. High levels of “advanced glycation end products” (AGEs) not only cause pre-diabetes by increasing insulin resistance, they lead to brain changes similar to Alzheimer’s disease. For the study, one obese group was allowed to eat foods cooked by high-AGE grilling, frying or baking. The second group was told to avoid those methods in favor of poaching, stewing, or steaming. At the end of the study, the low-AGE group showed significantly improved insulin resistance, slightly decreased body weight, and much lower AGE levels in the body.
Helen Vlassara et al., "Oral AGE restriction ameliorates insulin resistance in obese individuals with the metabolic syndrome: a randomized controlled trial.", Diabetologia, September 11, 2016, © Springer International Publishing
Diet Insights
Diet Research & Advice
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.