Diets high in advanced glycation end products promote insulin resistance

[selbyk]

For 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 for high levels in humans. This study suggests otherwise.

[narrator]

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!

[1]https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/

[2]https://en.wikipedia.org/wiki/Maillard_reaction

[dunham]

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.

[echelon]

Don't over-cook your food. AGEs, PAHs, etc. are all bad.

[Matrixik]

Original paper: https://pubmed.ncbi.nlm.nih.gov/39320860/

[jawon]

This definition of AGEs is interesting (linked from the article, same site):

"Advanced glycation end products (AGEs) form when proteins and fats (lipids) in the body react with sugar (glucose) and become glycated and oxidized."

So, maybe it's not so much the Maillard reaction but that sweetened brioche bun used in your fancy hamburger.

[chongli]

Or that bag of Doritos washed down with a bottle of Mountain Dew!

[HumanOstrich]

That's how AGEs are formed in the body. The article is primarily about dietary intake of AGEs that are formed in high temperatures with certain foods.

[BJones12]

For 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, seared meat, and other favorites.

[eptcyka]

In short, if it tastes nice and was man-processed, it probably will be bad for you?

[swiftcoder]

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

[hetthakkar]

Wonder if these negative outcomes still exist if high and low AGE diets were iso-caloric

[HumanOstrich]

No, "calories in, calories out" is a popular myth, usually used as a way to insult and degrade people who are overweight.

You could drink your body's caloric needs in gasoline each day, but you'd quickly find out that WHAT you consume affects your body's response too. Biology is surprisingly complex.

[readthenotes1]

If I had to choose between sugar and meat that's been Maillarded, the properly cooked meats win by a landslide.

Stop the war on Maillard. Start the war on sugar.

[alliao]

better show the graphics to my kids, it's very well done

[spookybones]

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[lizardking]

I got that at first, but it worked on the second click.