Processed food with High Temperature Trigger Diabetes

A healthy diet is key to diabetes prevention. Maybe you are just going to replace sugar and high carbohydrate foods with healthier foods but in fact it was not enough. A new study from the U.S. revealed that food processing methods also affect your risk of diabetes or not.

The team of researchers from the University of Illinois was able to prove that the food processing methods using high temperatures such as grilling or roasting and frying steeper risk of causing diabetes such as how to cook produce AGE (advanced glycation end products) or compounds that cause dangerous complications associated with diabetes.

AGE is a substance derived sugars produced naturally by the body in small amounts. This substance actually began to take shape in the womb and would continue to grow with age. But when a person has diabetes, automatically AGE his concentration will increase due to increased levels of glucose in the body.

Not only is produced by the body, AGE also contained in foods, especially those already exposed to heat. In particular, the food is processed in the higher temperatures produce AGE. It can be seen from the taste of food. These substances cause the streak feels good, especially on the part of the little burnt and make a crunchy brownies.

In addition to grilled or baked foods, foods that are pasteurized or sterilized with high heat can also form AGE. Similarly with foodstuffs such as fish and meat-fat and high protein foods naturally because it already contains AGE, but when cooked with high temperature then its AGE levels will also increase.

Instead of vegetables, fruits, whole grains and dairy AGE is relatively low, despite having cooked in such a way.

"Allegedly AGE can cause tissue damage that is usually seen in patients with complications from diabetes," said one researcher Claudia Luevano-Contreras, a PhD candidate in nutrition at the University of Illinois, Urbana-Champaign, USA as reported by huffingtonpost, Tuesday (5/3 / 2013).

Moreover, intake of foods containing high AGE also often associated with the presence of inflammation and oxidation in people with diabetes. In fact, inflammation is triggered by oxidative stress is at the root of many chronic health problems.

Not to mention the high AGE contained in foods can aggravate the condition of atherosclerosis, a dangerous plaques along blood vessels accumulate in people with diabetes.

According to information from the American Diabetes Association, AGE contribute to plaque buildup, hardening of the arteries to decrease the elasticity of blood vessels. And if all three actually occurred, the blood flow to the heart is reduced, automatic heart attack or other cardiovascular disease is only a matter of time.