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].
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×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
- Persistent hyperglycemia accelerates endogenous AGE formation through the Maillard reaction and dicarbonyl stress, leading to RAGE activation, oxidative stress, and insulin resistance.Strong
- The AGEs/RAGE axis contributes to pancreatic beta cell toxicity and apoptosis via oxidative stress and islet amyloid polypeptide (IAPP) aggregation.Good
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