India's Diabetes Crisis Worsens with Snack Foods, Study Finds
A recent clinical trial has revealed that fried, baked, and ultra-processed foods are significantly contributing to India's rising diabetes rates. These snack foods, rich in advanced glycation end products (AGEs), are a major reason why India has become t
DiabetesSnack FoodsAdvanced Glycation End ProductsIcmrMdrfReal Estate NewsOct 07, 2024
The study, conducted by the Indian Council of Medical Research (ICMR) and the Madras Diabetes Research Foundation (MDRF), involved 38 overweight or obese adults. The participants were divided into two groups one consuming a high-AGE diet and the other a low-AGE diet over a 12-week period. The results were alarming. Those on the low-AGE diet showed improved insulin function and reduced post-meal glucose levels, which are vital for managing and preventing diabetes. In contrast, the high-AGE group experienced increased inflammation and reduced insulin sensitivity.
The Indian Council of Medical Research (ICMR) is a leading biomedical research organization in India, dedicated to advancing medical knowledge and improving public health. The Madras Diabetes Research Foundation (MDRF) is a non-profit organization that focuses on diabetes research, education, and community health programs. Together, these institutions aim to address the growing health issues in the country.
With diabetes rates in India soaring to 11.4%, affecting more than 100 million people, this study provides a stark warning. For a country battling this health crisis, steering clear of AGE-rich foods like chips, cookies, and other fried snacks could be a crucial step in fighting back. The experts involved in the study stress the critical importance of rethinking not just what is eaten but how it is cooked. Cooking methods like frying, roasting, and grilling significantly elevate AGE levels, while boiling and steaming keep these harmful compounds in check.
In conclusion, the findings of this study highlight the urgent need for a shift in dietary habits and cooking practices. By reducing the consumption of AGE-rich foods and adopting healthier cooking methods, Indians can take significant steps towards reducing the risk of diabetes and improving their overall health.
Frequently Asked Questions
What are advanced glycation end products (AGEs) and how do they affect diabetes?
Advanced glycation end products (AGEs) are harmful compounds that form when sugars react with fats or proteins during high-temperature cooking, such as frying or roasting. AGEs are linked to inflammation, which is a key factor in the development and progression of diabetes.
Which cooking methods are recommended to reduce AGE levels in food?
Boiling and steaming are recommended cooking methods to reduce AGE levels in food. These methods keep harmful compounds in check, unlike frying, roasting, and grilling, which significantly elevate AGE levels.
How did the study assess the impact of AGE-rich foods on diabetes?
The study involved 38 overweight or obese adults who were split into two groups. One group consumed a high-AGE diet, and the other consumed a low-AGE diet over a 12-week period. The results showed that those on the low-AGE diet had improved insulin function and reduced post-meal glucose levels, while the high-AGE group experienced increased inflammation and reduced insulin sensitivity.
What is the current diabetes rate in India and how many people are affected?
The current diabetes rate in India is 11.4%, affecting more than 100 million people. This makes India the diabetes capital of the world, highlighting the severity of the health crisis.
What are the implications of this study for public health in India?
The study's findings highlight the urgent need for a shift in dietary habits and cooking practices. By reducing the consumption of AGE-rich foods and adopting healthier cooking methods, Indians can take significant steps towards reducing the risk of diabetes and improving their overall health.
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