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A groundbreaking clinical trial has identified that foods high in advanced glycation end products (AGEs), such as cakes, chips, cookies, crackers, fried foods, mayonnaise, margarine, and ultra-processed items, are a significant factor contributing to India becoming the world’s diabetes capital.
A recent government-funded clinical trial, supported by the Department of Biology, has revealed that foods rich in advanced glycation end products (AGEs) are a major contributor to India's status as the world's diabetes capital.
The study, conducted by researchers from institutions including the Indian Council of Medical Research (ICMR) and the Madras Diabetes Research Foundation (MDRF) in Chennai, was published in the International Journal of Food Sciences and Nutrition. It found that consuming AGE-rich foods, such as cakes, chips, cookies, crackers, fried foods, mayonnaise, margarine, and ultra-processed items, triggers inflammation in the body, a key factor in diabetes development.
Glycation, a process where sugar molecules bind to proteins or lipids, causes harmful reactions in the body, the study explained. The research was based on surveys conducted from 2008 to 2020 across 31 Indian states and union territories. In 2021, it was estimated that 101 million Indians were living with diabetes.
To combat this growing health crisis, the study emphasized the importance of adopting a low-AGE diet, which can play a significant role in reducing diabetes cases. Limiting the intake of ultra-processed foods could be essential in managing the disease over time.
Advanced glycation end products (AGEs) are potentially harmful compounds that form in the bloodstream and are associated with an increased risk of obesity-related type 2 diabetes, as well as various other health issues. Glycation, the process by which AGEs are produced, is a non-enzymatic chemical reaction that triggers detrimental effects in the body.
To mitigate the risks, it’s beneficial to consume low-AGE foods such as fruits, vegetables, whole grains, and low-fat milk. Oxidative stress, which is exacerbated by AGEs, is particularly dangerous for individuals dealing with obesity.
“This dietary intervention has the potential to mitigate the burden of obesity-linked type 2 diabetes,” the researchers noted in the paper.
