Low-AGE Diets and Diabetes in India
A recent study published in the International Journal of Food Sciences and Nutrition highlights the potential benefits of low-AGE diets in reducing diabetes risk in India, the world's diabetic capital. Advanced glycation end products (AGEs), formed during high-heat cooking methods like frying, contribute to inflammation, a key factor in diabetes. In a 12-week trial, participants on a low-AGE diet—rich in fruits, vegetables, and steamed foods—showed better insulin sensitivity and a lower diabetes risk than those on a high-AGE diet. Experts recommend shifting to traditional, whole-food diets to combat diabetes and improve health.
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