Research

Hormonal

Exogenous advanced glycation end products (AGEs) from heat-processed foods contribute significantly to systemic AGE accumulation, promoting oxidative stress, inflammation, and insulin resistance in type 2 diabetes.

Limit high-heat cooking methods like grilling, frying, and baking. Opt for moist-heat cooking (steaming, boiling, poaching) to reduce dietary AGE intake, which may help lower systemic inflammation and improve insulin sensitivity in type 2 diabetes.

GoodSupportsHIGH confidence
It is now well documented that exogenous AGEs contribute significantly to the body’s AGEs pool [22,25,28]. ... The thermal processing of food, specifically by using dry heat technology in cooking such as frying, grilling, baking or barbecuing, results in substantial AGEs formation [23].
Mariyam Khalid et al. · Biomolecules · 2022

Why this rating

Review paper citing multiple human studies and mechanistic pathways, though not a primary RCT.

Source

Advanced Glycation End Products and Diabetes Mellitus: Mechanisms and Perspectives

Mariyam Khalid et al. · Biomolecules · 2022

DOI 10.3390/biom12040542

narrative_reviewCited 801×
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DOI resolved against Crossref · corpus check 2026-06-10

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