Fried Snacks Fueling India's Diabetes Crisis: ICMR Study

The ultra-processed and fried foods rich in advanced glycation end-products (AGEs) are adding to the issue of the country’s spiralling diabetes crisis, as highlighted by a study conducted by the Indian Council of Medical Research (ICMR). The first-of-its-kind study in the country which was conducted by the Madras Diabetes Research Foundation, an ICME Centre for Advanced Research in Diabetes has suggested that low-AGE diets could be a solution to the risk of diabetes.

As far as diets with high AGEs are concerned, they include red meat, bakery products, French fries, samosa, sugary foods as well as paratha among others. The study which was published in the International Journal of Food Sciences and Nutrition last week was funded by the Department of Biotechnology.

The study which was conducted over 12 weeks took into consideration 38 overweight and obese adults who has a body mass index (BMI) of 23 or higher. The research primarily focussed on comparing the effects of two diets. One being high in AGEs and the other being the low-AGEs diet. The researchers found that the participants on the high-AGE diet showed higher levels of inflammation and AGEs.

On the other hand, the participants who were on a low-AGE diet witnessed an improvement in their insulin sensitivity and lower blood sugar levels. AGEs are harmful compounds which form are formed through a process called glycation, where aldose sugars, a type of carbohydrate-containing aldehyde group modify the proteins or lipids.

The researchers have recommended the adoption of a low-AGE diet rich in fruits, vegetables, fish, and brown rice among others. The study also highlighted that cooking methods such as frying, roasting and grilling lead to a rise in AGE levels while on the other hand, boiling keeps the level in check.