Research

Hormonal

Chronic oral consumption of thermally processed foods containing advanced glycation endproducts (AGEs) promotes insulin resistance and type 2 diabetes by depleting the antioxidant defenses AGE receptor-1 (AGER1) and sirtuin 1 (SIRT1).

To support your metabolic health, reduce your intake of advanced glycation endproducts (AGEs) by modifying how you cook. Prioritize moist cooking methods like stewing, boiling, or poaching over dry, high-heat methods like grilling, frying, or broiling. Avoid browning or charring foods, as this process significantly increases AGE formation. This simple shift can help preserve your body's natural antioxidant defenses (AGER1 and SIRT1) and improve insulin sensitivity.

GoodSupportsHIGH confidence
We propose that chronic ingestion of oral AGEs promotes IR and T2D. The mechanism(s) involved in these findings were assessed in four generations of C57BL6 mice fed isocaloric diets with or without AGEs [synthetic methyl-glyoxal-derivatives (MG+)]. F3/MG+ mice manifested increased adiposity and premature IR, marked by severe deficiency of anti-AGE advanced glycation receptor 1 (AGER1) and of survival factor sirtuin 1 (SIRT1) in white adipose tissue (WAT), skeletal muscle, and liver.
Weijing Cai et al. · Proceedings of the National Academy of Sciences · 2012

Why this rating

High-quality mechanistic data from multi-generational mouse studies and in vitro cell models, though not a direct human clinical trial.

Source

Oral advanced glycation endproducts (AGEs) promote insulin resistance and diabetes by depleting the antioxidant defenses AGE receptor-1 and sirtuin 1

Weijing Cai et al. · Proceedings of the National Academy of Sciences · 2012

DOI 10.1073/pnas.1205847109

mechanism_only · n=33Cited 320×
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DOI resolved against Crossref · corpus check 2026-06-10

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