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Dry heat cooking linked to obesity and diabetes

Category: Hormones and Metabolism

A compound in certain foods may undergo certain changes when cooked in dry heat, turning into a substance that may increase the risk of obesity and type 2 diabetes, according to new research from Mount Sinai School of Medicine. This research may be relevant to people who undergo regular blood testing to measure their glucose levels.

Previous studies suggested that food containing advanced glycation endproducts (AGE) may make consumers more vulnerable to inflammation. For this new trial, a team of scientists focused their attention on a type of AGE known as methyl-glyoxal (MG), which forms when food is cooked in dry heat.

In the experiment, the researchers fed two groups of mice diets that were similar in fat and caloric intake, but one diet had higher amounts of MG.

"This was a prolonged but rewarding study showing that a specific AGE compound abundant in foods, within only a few generations in mouse terms, contributes to the increase in weight gain, insulin resistance, and, diabetes, reproducing the pattern seen increasingly in humans over the last decades," said researcher Helen Vlassara, M.D.

People can decrease their consumption of MG, according to the study team. This can be accomplished by consuming foods cooked in lower heat or with more moisture, such as meats that are stewed rather than grilled. Such information may be valuable to individuals who assess their metabolic risks through blood testing.