Fried, baked, and ultra-processed foods drive India’s diabetes crisis ‘first-of-its-kind’, study reveals

A recent first-of-its-kind clinical trial has revealed foods like cakes, chips, cookies, crackers, fried foods, mayonnaise, margarine, and ultra-processed items which are high in advanced glycation end products (AGEs) play a significant role in making India the diabetes crisis capital of the world. These compounds can lead to inflammation and other health issues associated with diabetes.

AGEs are reactive and potentially harmful compounds that form when proteins or lipids undergo glycation, a process where they are modified by aldose sugars-carbohydrates containing an aldehyde group (CHO).

Impact of AGEs on diabetes 

A government backed trial, involving researchers from the Indian Council of Medical Research (ICMR) and the Madras Diabetes Research Foundation (MDRF) in Chennai, has found that eating foods rich in AGEs can lead to inflammation in the body. This inflammation is a significant underlying cause of diabetes, highlighting the impact of our dietary choices on our health.

The study explained that glycation– a non-enzymatic chemical process where a sugar molecule attaches to a protein or lipid can lead to harmful reactions within the body.

Backed by the Department of Biology, the research findings were published in the International Journal of Food Sciences and Nutrition.

Importance of a low-AGE diet

The study suggests that adopting a low-AGE diet, which includes foods like fruits, vegetables, whole grains, and low-fat milk, can help overweight and obese individuals lower oxidative stress. This stress refers to the imbalance between free radicals and antioxidants, which can cause inflammation and cell damage.

“This dietary change could help reduce the impact of obesity-related type 2 diabetes,” the researchers stated in their paper.

Dr. V. Mohan, chairman of the Madras Diabetes Research Foundation (MDRF) and one of the authors, emphasized to The Print that understanding which foods are high in AGEs and how they form is crucial for India’s approach to combating diabetes.

Clinical trials findings

A study by the Indian Council of Medical Research (ICMR) and MDRF, published in June 2023 in ‘The Lancet Diabetes & Endocrinology‘, revealed that the prevalence of diabetes in India reached a staggering 11.4 percent in 2021. This means that around 101 million Indians were diagnosed with diabetes that year.

Earlier research from Western nations has indicated that consuming highly processed foods high in fat, sugar, salt, and AGEs raises the risk of developing chronic diseases.

A recent study highlights the impact of dietary choices on obesity and diabetes in India. Researchers found that the rapid nutrition transition in developing countries has led to increased consumption of refined carbohydrates, fats, and animal products, which, coupled with a sedentary lifestyle, heightens the risk of these conditions. 

Notably, there has been little data on advanced glycation end products (AGEs) in Indian diets and their effects on health. The study involved a clinical trial with 38 overweight or obese adults who followed either a low-AGE or high-AGE diet for 12 weeks. 

Results showed that the low-AGE group had improved insulin sensitivity and lower postload plasma glucose levels. The study emphasised that traditional, minimally processed foods such as fruits, vegetables, and whole grains have lower AGE levels, suggesting that cooking methods can significantly influence dietary AGE content and overall health.

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