Study: Dry Cooking Associated with Increased Diabetes Risk

Avoiding consumption of advanced glycation endproducts (AGEs), a byproduct of cooking commonly associated with dry heat-cooking—grilling, frying, and baking—is associated with improvements in insulin resistance in obese individuals, according to the results of a recent study.

The researchers randomly assigned 66 obese individuals with metabolic syndrome to a high-in-AGE diet and 77 to a low-in-AGE diet. Overall, data from 49 and 51 of the participants, was analyzed, respectively.
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At both the beginning and end of the trial, the researchers measured blood and urine samples for insulin resistance. These levels were similar at the beginning of the study. At the end of the study, the low-in-AGE diet significantly improved insulin resistance, modestly decreased body weight, and lowered AGEs, oxidative stress and inflammation.

“[A Low-in-AGE diet] ameliorates insulin resistance in obese people with the metabolic syndrome, and may reduce the risk of type 2 diabetes, without necessitating a major reduction in adiposity. Elevated serum AGEs may be used to diagnose and treat ‘at-risk’ obesity.”

—Michael Potts

Reference:

Vlassara H, Cai W, Tripp E, et al. Oral AGE restriction ameliorates insulin resistance in obese individuals with the metabolic syndrome: a randomised controlled trial [published online July 29, 2016]. Diabetologia. DOI: 10.1007/s00125-016-4053-x