Stop Grilling Dinner: Specific Toxic Byproduct of Heat-Processed Food Leads to Increased Body Weight and Diabetes, Mouse Study Finds

Studies have already shown that human consumption of grilled foods is linked to an increase in health risks, including cancer. This appears to explain at least part of the reason.

http://www.sciencedaily.com/releases/2012/08/120820152102.htm

ScienceDaily (Aug. 20, 2012) — Researchers at Mount Sinai School of Medicine have identified a common compound in the modern diet that could play a major role in the development of abdominal obesity, insulin resistance, and type 2 diabetes. The findings are published in the August 20, 2012 issue of the Proceedings of the National Academy of Sciences.

The research team, led by Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging, found that mice with sustained exposure to the compound, methyl-glyoxal (MG), developed significant abdominal weight gain, early insulin resistance, and type 2 diabetes. MG is a type of advanced glycation endproduct (AGEs), which is produced when food is cooked with dry heat. AGEs have been found to lower the body's protective mechanisms that control inflammation.

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Recent clinical research by Dr. Vlassara's team demonstrated that a modest cut in foods high in AGEs improved insulin resistance in adults with type 2 diabetes, without reducing fat or carbohydrate consumption.

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The research team recommends that clinical guidelines be revised to eliminate foods cooked using dry heat and replace them with methods that use lower heat or lots of moisture (water) as in stewing, poaching or steaming. Examples from the AGE-less diet include stewed beef, chicken and fish instead of grilled meats.