For diabetics, and perhaps the general population as well, how food is prepared may be as important as what is eaten, New York-based investigators suggest.
In the Proceedings of the National Academy of Sciences Early Edition released Monday, scientists from Mount Sinai School of Medicine report that cooking food slowly at low temperatures produces fewer proinflammatory advanced glycation end products (AGEs). “Low-grade inflammation associated with diabetes and its complications may be in part AGE-mediated,” Dr. Helen Vlassara and colleagues explain in the paper.
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