I haven't read the full paper, but do they control for fat intake? Because pretty much everything on the "high AGE" side of the infographic is also high in fats, and we already have studies that show high fat diets have a negative effect where diabetes is concerned
Diets high in advanced glycation end products promote insulin resistance
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Re: Diets high in advanced glycation end products promote insulin resistance
#12Earlier quoted context omitted.
In short, if it tastes nice and was man-processed, it probably will be bad for you?
That's a good first-order approximation, but is missing some nuance. An example they use is eggs: Pan-fried eggs are listed as high in AGEs, whereas scrambled eggs aren't. Admittedly my diet isn't the best, but I wouldn't have expected a meaningful difference between ordering my eggs scrambled vs sunnyside-up. Or for meat, stewed meat would be healthier than roasted meat. I'm suddenly curious about coffee, now that t…
Scrambled eggs don't have any browning, sunny side up does.
Re: Diets high in advanced glycation end products promote insulin resistance
#13Wonder if these negative outcomes still exist if high and low AGE diets were iso-caloric
Re: Diets high in advanced glycation end products promote insulin resistance
#14For others who also don't know what advanced glycation end-products are/are a bit confused by the headline: https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ... Found in humans, they are bio markers for quite a few diseases, including diabetes (type 2 = insulin resistance). Food sources are animal products. Wiki says vegetarians have been shown to have more than non-vegetarians, discounting dietary reasons…
Don't over-cook your food. AGEs, PAHs, etc. are all bad.
but how else will we get that sweet sweet aroma from Maillard reaction....
Re: Diets high in advanced glycation end products promote insulin resistance
#15For others who also don't know what advanced glycation end-products are/are a bit confused by the headline: https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ... Found in humans, they are bio markers for quite a few diseases, including diabetes (type 2 = insulin resistance). Food sources are animal products. Wiki says vegetarians have been shown to have more than non-vegetarians, discounting dietary reasons…
What's interesting about them is that if you microwave your food, you get fewer of them[1]. That's because they are primarily produced by the mallard reaction which is caused by food, such as bread, getting toasted[2]. The worst foods for this are barbecued stuff. Also, carmel color is very rich in advanced glycation end products, so avoid Diet Coke!
Re: Diets high in advanced glycation end products promote insulin resistance
#16Earlier quoted context omitted.
The infographic in the article suggests they occur in aged cheeses, fried foods (including chips and french fries), roasted nuts (including peanut butter), and seared tofu. I believe those are all vegetarian staples.
The infographic also blames it on seared meats and fried eggs, so not exclusively an issue for vegetarians. The link to diet in general does seem a little tenuous though?
My takeaway from this was to consider not only the food product of choice, but the cooking method. It may be the cooking method is more important than the food choices themselves?
Perhaps, if you are a vegetarian that eats lots of fried, sauteed, or roasted vegetables (chasing umami), you might be no better off than a non-vegetarian who is consuming predominantly raw, steamed, or boiled animal products.
Anecdotally, this would correlate with the many obese or poorly nourished vegetarians I have known, despite their "healthy" diet.
In any event, we should all be eating more fiber.
Re: Diets high in advanced glycation end products promote insulin resistance
#17better show the graphics to my kids, it's very well done
Re: Diets high in advanced glycation end products promote insulin resistance
#18Re: Diets high in advanced glycation end products promote insulin resistance
#19Earlier quoted context omitted.
In short, if it tastes nice and was man-processed, it probably will be bad for you?
That's a good first-order approximation, but is missing some nuance. An example they use is eggs: Pan-fried eggs are listed as high in AGEs, whereas scrambled eggs aren't. Admittedly my diet isn't the best, but I wouldn't have expected a meaningful difference between ordering my eggs scrambled vs sunnyside-up. Or for meat, stewed meat would be healthier than roasted meat. I'm suddenly curious about coffee, now that t…
I mean, the nuance seemed captured by the "in short" here, as you are just providing examples of things that taste nicer ;P.
Re: Diets high in advanced glycation end products promote insulin resistance
#20For the uninitiated in Advanced Glycation Ends (AGEs): > AGEs can also be ingested from food, especially food cooked at high temperatures and with little moisture, like grilled meats, fried foods, and baked goods.[23] The Maillard reaction is the main nonenzymatic reaction known to form AGEs in cooking and is famously known for the distinct browning color and complex flavor and aroma of roasted coffee, French fries,…
In short, if it tastes nice and was man-processed, it probably will be bad for you?
Well, it was good for us when we first tamed fire, so ¯\_(ツ)_/¯.
Ain't greater modern cargo cult than "healthy food".