Thursday, 20 December 2012 00:00 Published in Latest Nutrition Studies While nutrition experts have advised people with diabetes to broil, grill, or bake their food instead of frying, University of Illinois (Illinois, USA) researchers report that any cooking methods that involve high intense, dry heat capable of creating a crust produce advanced glycation end products (AGEs). Advanced glycation end products (AGEs) are proteins or lipids that become glycated after exposure to sugars. AGEs are prevalent in the diabetic vasculature and contribute to the development of atherosclerosis.
AGEs are linked to chronic diseases associated with inflammation, including diabetes, heart disease, rheumatoid arthritis and osteoarthritis. Inflammation is also associated with aging.
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