A new clinical trial has shed light on the role of certain foods in making India the diabetes capital of the world. The study, which is the first of its kind in India, has found that foods rich in advanced glycation end products (AGEs) are contributing to the country’s soaring diabetes rates. These AGEs are reactive and potentially harmful compounds that form when proteins or fats combine with sugars.
Common foods containing high levels of AGEs include cakes, chips, cookies, crackers, fried foods, mayonnaise, margarine, and other ultra-processed items. The trial, funded by the Indian government and conducted by a group of researchers from institutions like the Indian Council of Medical Research (ICMR) and the Madras Diabetes Research Foundation (MDRF) in Chennai, highlighted that the consumption of AGE-rich foods triggers inflammation, a key factor in the development of diabetes. The results were published in the International Journal of Food Sciences and Nutrition.
How AGEs Contribute to Diabetes AGEs are formed through a non-enzymatic process called glycation, where sugar molecules bind to proteins or fats. This process can lead to the formation of compounds that cause harmful reactions in the body, particularly inflammation. Inflammation has been linked to various chronic diseases, including type 2 diabetes.
Dr V. Mohan, Chairman of MDRF and one of the authors of the paper explained that glycation is especially significant for India’s fight against diabetes. “Underst.
