A pioneering clinical trial by the Indian Council of Medical Research (ICMR) has uncovered the significant role of ultra-processed and fried foods, rich in Advanced Glycation End-products (AGEs), in contributing to India’s escalating diabetes crisis. This landmark study, conducted by the Madras Diabetes Research Foundation, an ICMR Centre for Advanced Research in Diabetes, indicates that adopting low-AGE diets could be a promising strategy to mitigate diabetes risk.
The research, funded by the Department of Biotechnology and published in the International Journal of Food Sciences and Nutrition, identified high-AGE foods including red meat, french fries, bakery products, parathas, samosas, and sugary treats. AGEs are harmful compounds formed through glycation, where sugars modify proteins or lipids, leading to various health complications like inflammation, oxidative stress, insulin resistance, and cellular damage.
Over 12 weeks, 38 overweight and obese participants (BMI of 23 or higher) followed either a high-AGE or low-AGE diet. Results showed that those on the low-AGE diet experienced improved insulin sensitivity and lower blood sugar levels, while participants on the high-AGE diet exhibited increased AGE levels and inflammation.
To reduce diabetes risk, researchers advocate for a low-AGE diet that includes green leafy vegetables, fruits, fish, boiled foods, and brown rice. The study emphasized that cooking methods such as frying, roasting, and grilling elevate AGE levels, whereas boiling helps keep them in check.
With over 101 million Indians currently living with diabetes, the study highlights that lifestyle changes, particularly in urban areas, are driving this public health challenge. Dr. V Mohan, chairman of the Madras Diabetes Research Foundation, noted that obesity, physical inactivity, and consumption of unhealthy diets rich in AGEs are the primary factors behind India’s diabetes epidemic.
Read More: