GUWAHATI: A recent study by the Indian Council of Medical Research (ICMR) and the Madras Diabetes Research Foundation (MDRF) has found that the regular consumption of fried foods, sweets, and ultra-processed snacks is contributing to India's rising diabetes rates.
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The study reveals that these foods that cause diabetes are packed with advanced glycation end products (AGEs)—toxic compounds formed when proteins or fats bond with sugars. Foods high in AGEs, like cakes, chips, cookies, mayonnaise, and margarine, lead to body inflammation and cause diabetes.
Advanced Glycation End products are formed by a reaction called glycation in which sugar molecules bond with proteins or fats and cause unwanted chemical reactions that damage cells and tissues. According to the study, the cooking methods, involving frying and roasting led to a rise in considerable levels of AGEs, whereas milder techniques like boiling and steaming reduce them.
Researchers conclude that by following a low-AGE diet—which includes foods low in AGEs, such as fruits, vegetables, whole grains, and low-fat milk, overweight and obese individuals can reduce oxidative stress in their bodies, which refers to the imbalance of free radicals and antioxidants that results in inflammation and cell damage.
