The way we cook, not only affects the taste of food we eat, but it also impacts the risk of developing type-2 diabetes, suggests a new study.
The study carried out by researchers at the Icahn School of Medicine at Mount Sinai in New York City, reveals that boiling, steaming and poaching the food is the best way to avoid diabetes. Whereas, frying, grilling or baking foods, led to the production of substances called advanced glycation end products (AGEs).
High levels of these AGEs have been associated with insulin resistance, inflammation and stress on the body's cells, which are the markers of diabetes, reported health24.
"When you look at people with chronic diseases like type 2 diabetes or dementia put on a high-AGE diet or a low one, those on the low-AGE diet show signs of decreasing inflammation," said Dr Jaime Uribarri the study's lead author
Now, in the study, Uribarri and colleagues randomly assigned participants all aged at least 50 years, to one of two diet groups i.e. 49 people were included in the regular-AGE diet group, while 51 people were put to the low-AGE diet group.
Participants in the low-AGE group were asked to avoid baking, frying or grilling food, reported TechTimes, and replace it by cooking with water by steaming, stewing or boiling. While on the other hand, participants in the regular-AGE group carried on with the cooking the way they usually did.
After a year of this procedure, researchers discovered that those in the low-AGE group had improved insulin resistance, as well as the parameters in inflammation and stress. Additionally, the body weight dropped slightly for this group, and there were no side effects.
"We imagine the more you [cook with low-AGE methods], the better. We think it will be proportionate," Uribarri said.
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