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New research from the Icahn School of Medicine at Mount Siani found that reducing foods that are commonly dry heat-cooked or heat processed foods may help reduce diabetes risks.
Professor and MD, Helen Vlassara confirmed that high levels of advanced glycation endproducts or AGEs in these foods create a greater risk in the body for pre-diabetes characterized by insulin resistance and changes in the brain.
Participants being studied who ate fewer foods that were grilled, fried or baked and instead cooked and consumed foods that were stewed, poached or steamed, had slightly decreased body weights and showed signs of improving insulin resistance.
Dr. Vlassara explained this new approach to looking at the way foods are cooked may help protect certain pre-diabetes patients to prevent or decrease their chances of developing full diabetes.
To read more on this study, click here.
By The Numbers
142
Percent
Expected rise in Latino cancer cases in coming years
