Samosa, pakoda, chips triggering India's diabetes epidemic

A first-of-its-kind study in India suggests that a low-AGE diet could significantly reduce diabetes risk, a pressing issue given the country's status as the diabetes capital of the world.

In Short

• A diet high in AGE can increase the risk of diabetes
• AGEs are harmful compounds formed when foods are cooked at high temperatures
• These compounds are known to contribute to inflammation, an underlying cause of diabetes

A first-of-it-s kind study conducted in India has found that a low-AGE (Advanced Glycation End products) diet could help lower the risk of diabetes.

India has been dubbed as the diabetes capital of the world, with over 101 million people suffering from this lifestyle disorder.

The study, a collaboration of the top medical panel Indian Medical Council of Research and Madras Diabetes Research Foundation, Chennai, focused on 38 overweight and obese adults, aged 25 to 45 years, all of whom had a Body Mass Index (BMI) of 23 or higher.

The researchers compared the effects of two diets, one high in AGEs and one low, over a 12-week period.

AGEs are harmful compounds formed when certain foods are cooked at high temperatures, especially in processed and fried foods.

These compounds are known to contribute to inflammation, insulin resistance, and other health problems, increasing the risk of diseases such as diabetes and heart disease.

Participants in the study followed both a low-AGE and a high-AGE diet, each for 12 weeks. The study used a crossover method, meaning each participant tried both diets, allowing researchers to compare the effects within the same group of people.

The findings, published in the International Journal of Food Sciences and Nutrition, were promising. The low-AGE diet significantly improved the participants' insulin sensitivity, measured by a test called the oral disposition index (DIo).

Insulin sensitivity refers to how well the body uses insulin (hormone) to lower blood sugar, and poor insulin sensitivity is a key factor in developing type 2 diabetes.

Participants on the low-AGE diet also showed lower blood sugar levels 30 minutes after eating and had reduced levels of AGEs and inflammatory markers in their blood.

In contrast, the high-AGE diet did not offer these health benefits and was linked to higher levels of AGEs and inflammation, which can increase the risk of heart disease and diabetes.

The researchers revealed that the following foods carry significant risks due to their high AGE content:

• Fried foods: chips, fried chicken, samosas, pakoras
• Baked goods: cookies, cakes, crackers
• Processed foods: ready-made meals, margarine, mayonnaise
• Animal-based foods cooked at high temperatures: grilled or roasted meats like bacon, beef, and poultry
• Roasted nuts: dry nuts, roasted walnuts, sunflower seeds
• These foods are common in the Indian diet and are routinely prepared using cooking methods that increase their AGE levels, such as frying, roasting, grilling, and baking.

This is the first study of its kind in India, and it suggests that a low-AGE diet may be an effective way to reduce diabetes risk.

Experts believe that adopting a diet low in processed and fried foods, and rich in fresh, whole foods, could help improve insulin sensitivity and overall health in overweight and obese individuals.