Northerner
Admin (Retired)
- Relationship to Diabetes
- Type 1
Advanced Glycation End Products, or AGEs, are substances that are thought to impair glucose metabolism in type 2 diabetic patients. They are formed in the body via an addition of a carbohydrate to a protein. Cooking, particularly cooking temperature, plays a major factor in the development of AGEs outside the body. High heat cooking such as baking, frying, and grilling greatly promotes AGE products. Therefore, high levels of AGEs are present in many common foods.
Previous research from animal studies suggest that a diet high in AGE products contributes to increased insulin levels, higher insulin resistance, and increased incidence of type 2 diabetes. Other studies have shown the beneficial effects of an AGE restricted diet on type 2 diabetic patients in terms of better glucose metabolism. This study focuses on how AGE products affect insulin sensitivity.
http://www.diabetesincontrol.com/ar...ion-end-products-ages-and-insulin-sensitivity
Previous research from animal studies suggest that a diet high in AGE products contributes to increased insulin levels, higher insulin resistance, and increased incidence of type 2 diabetes. Other studies have shown the beneficial effects of an AGE restricted diet on type 2 diabetic patients in terms of better glucose metabolism. This study focuses on how AGE products affect insulin sensitivity.
http://www.diabetesincontrol.com/ar...ion-end-products-ages-and-insulin-sensitivity