While nutrition experts have advised people with diabetes to bake, broil, or grill their food instead of frying, University of Illinois (Illinois, USA) researchers report that any cooking methods that involve high, intense, dry heat capable of creating a crust produce advanced glycation end products (AGEs). AGEs characterize vascular plaques, a characteristic of cardiovascular disease. Karen Chapman-Novakofski and colleagues compared the 10-day food intake of 65 study participants in two ethnic groups: Mexicans (who have higher rates of diabetes and a greater risk of complications from the disease) and non-Hispanic whites. The team found that subjects with higher rates of cardiovascular complications ate more of AGEs: for each unit increase in AGEs intake, a study participant was 3.7 times more likely to have moderate to high risk for cardiovascular disease. Urging that diabetics should eat less saturated fat and more fruits, vegetables, and fiber, the researchers submit that their data shows that the method of food preparation may as important a factor.
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