Diabetes continues to be a major public health challenge in India. A 2023 study conducted by the Madras Diabetes Research Foundation and Indian Council of Medical Research revealed that India has around 101 million people living with diabetes and another 136 million people in pre-diabetes stages.
Prior to this study, the estimate number of people living with diabetes in India by the World Health Organisation stood at 77 million. Diabetes is a metabolic disease that causes high blood sugar. The causes of diabetes usually varies based on the type of diabetes. However, a combination of genetics and lifestyle factors to contributes as a risk factor.
Now a recent study has revealed that foods such as cakes, chips, cookies, crackers, fried foods, mayonnaise, margarine and ultra-processed foods which are rich in advanced glycation end products (AGEs) are a leading cause behind India being the world’s diabetic capital.
According to a report by The Print, this first-of-its-kind clinical trial was conducted by researchers from various institutions including the Indian Council of Medical Research (ICMR) and Madras Diabetes Research Foundation (MDRF) in Chennai.
AGEs are reactive and potentially toxic compounds formed when proteins or lipids are glycated, or modified by aldose sugars, which are carbohydrates with an aldehyde group (CHO).
The study found that consumption of AGE-rich foods leads to inflammation in the body, an underlying cause of diabetes. The findings of the study were published on Thursday in the International Journal of Food Sciences and Nutrition.
The study 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.
The researchers maintain that by following a low-AGE diet—which includes foods low in AGEs, such as fruits, vegetables, whole grains, and low-fat milk—overweight and obese individuals can reduce oxidative stress in their bodies.
“This dietary intervention has the potential to mitigate the burden of obesity-linked type 2 diabetes,” the researchers noted in the paper as quoted by The Print.
The researchers maintained that cooking methods like frying, roasting, and grilling significantly elevate AGE levels, whereas boiling and steaming keep these harmful compounds in check. The study included culture-specific, commonly consumed Indian foods in the diets of the groups.