Friday, August 04, 2006

Diabetics: Don't overcook at high heat

…Researchers say food should be cooked at lower temperatures to prevent heart disease in diabetics.

…A toxic compound is formed when sugar, proteins, and fat are cooked a long time at high temps (baking and frying temps).

…The immune system jumps on this substance, called advanced glycation end products (AGEs), and damages blood vessels and arteries.

…So far, animal studies show that not being in a riled up state of continual inflammation is good for rat arteries and that a reduction in AGEs can reduce the incidence of rat heart disease or delay its onset.

…More work is needed. But not warfling the fried stuff could be a good idea for anyone.


Bill Thomasson said...

Without having a chance to see the original research, I'm not sure what to make of this. Advanced glycation products are normally thought of as forming in diabetics' bloodstreams because their blood sugar is far too high for too long. Advanced glycation products in food are a quite different matter -- I'm not even sure they would survive the trip through the gut.

But maybe if I saw the original paper I'd understand what's going on.

Star said...

The researcher is Helen Vlassara from Mt Sinai Sch of Med in NY. This appeared in Proceedings of National Acad of Sciences, week of Nov 12, 2002. Sorry I don't have a better cite.