[HN Gopher] Diets high in advanced glycation end products promot...
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Diets high in advanced glycation end products promote insulin
resistance
Author : Matrixik
Score : 34 points
Date : 2025-01-11 19:01 UTC (3 days ago)
(HTM) web link (examine.com)
(TXT) w3m dump (examine.com)
| Matrixik wrote:
| Original paper: https://pubmed.ncbi.nlm.nih.gov/39320860/
| selbyk wrote:
| For others who also don't know what advanced glycation end-
| products are/are a bit confused by the headline:
|
| https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ...
|
| Found in humans, they are bio markers for quite a few diseases,
| including diabetes (type 2 = insulin resistance).
|
| Food sources are animal products.
|
| Wiki says vegetarians have been shown to have more than non-
| vegetarians, discounting dietary reasons for high levels in
| humans. This study suggests otherwise.
| dunham wrote:
| The infographic in the article suggests they occur in aged
| cheeses, fried foods (including chips and french fries),
| roasted nuts (including peanut butter), and seared tofu. I
| believe those are all vegetarian staples.
| swiftcoder wrote:
| The infographic also blames it on seared meats and fried
| eggs, so not exclusively an issue for vegetarians. The link
| to diet in general does seem a little tenuous though?
| numbsafari wrote:
| My takeaway from this was to consider not only the food
| product of choice, but the cooking method. It may be the
| cooking method is more important than the food choices
| themselves?
|
| Perhaps, if you are a vegetarian that eats lots of fried,
| sauteed, or roasted vegetables (chasing umami), you might
| be no better off than a non-vegetarian who is consuming
| predominantly raw, steamed, or boiled animal products.
|
| Anecdotally, this would correlate with the many obese or
| poorly nourished vegetarians I have known, despite their
| "healthy" diet.
|
| In any event, we should all be eating more fiber.
| dunham wrote:
| Yeah, I just thought "Food sources are animal products"
| might be an inaccurate characterization.
|
| As far as the link to diet goes, I'm not an expert but look
| at pretty much every report with suspicion unless there is
| a lot of independent confirmation.
|
| From the outside "meta-analysis" seems like fishing for
| signal and then jumping on results as causal. But I
| honestly don't know if these things proceed via scientific
| method (I have a theory, I've devised this test, etc) or
| are digging up possible relations between data and then
| making a story to match whatever pops up.
| echelon wrote:
| Don't over-cook your food. AGEs, PAHs, etc. are all bad.
| alliao wrote:
| but how else will we get that sweet sweet aroma from Maillard
| reaction....
| numbsafari wrote:
| Cook it sous vide and then give it a quick sear.
|
| Everything in moderation.
| narrator wrote:
| What's interesting about them is that if you microwave your
| food, you get fewer of them[1]. That's because they are
| primarily produced by the mallard reaction which is caused by
| food, such as bread, getting toasted[2]. The worst foods for
| this are barbecued stuff. Also, carmel color is very rich in
| advanced glycation end products, so avoid Diet Coke!
|
| [1]https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/
|
| [2]https://en.wikipedia.org/wiki/Maillard_reaction
| BJones12 wrote:
| For the uninitiated in Advanced Glycation Ends (AGEs):
|
| > AGEs can also be ingested from food, especially food cooked at
| high temperatures and with little moisture, like grilled meats,
| fried foods, and baked goods.[23] The Maillard reaction is the
| main nonenzymatic reaction known to form AGEs in cooking and is
| famously known for the distinct browning color and complex flavor
| and aroma of roasted coffee, French fries, seared meat, and other
| favorites.
| eptcyka wrote:
| In short, if it tastes nice and was man-processed, it probably
| will be bad for you?
| tjohns wrote:
| That's a good first-order approximation, but is missing some
| nuance.
|
| An example they use is eggs: Pan-fried eggs are listed as
| high in AGEs, whereas scrambled eggs aren't. Admittedly my
| diet isn't the best, but I wouldn't have expected a
| meaningful difference between ordering my eggs scrambled vs
| sunnyside-up.
|
| Or for meat, stewed meat would be healthier than roasted
| meat.
|
| I'm suddenly curious about coffee, now that they mention
| it...
| formerly_proven wrote:
| Scrambled eggs don't have any browning, sunny side up does.
| saurik wrote:
| I mean, the nuance seemed captured by the "in short" here,
| as you are just providing examples of things that taste
| nicer ;P.
| eptcyka wrote:
| The browning is what makes food taste great for me, and
| that is what makes sunny side up eggs be less healthy. If
| you browned an omlette, it'd have a similar effect, I
| imagine.
| moab wrote:
| Coffee is very low in AGEs as per Table 2 of https://www.ja
| ndonline.org/article/S0002-8223(10)00238-5/ful...
| TeMPOraL wrote:
| Well, it was good for us when we first tamed fire, so
| -\\_(tsu)_/-.
|
| Ain't greater modern cargo cult than "healthy food".
| jawon wrote:
| This definition of AGEs is interesting (linked from the article,
| same site):
|
| "Advanced glycation end products (AGEs) form when proteins and
| fats (lipids) in the body react with sugar (glucose) and become
| glycated and oxidized."
|
| So, maybe it's not so much the Maillard reaction but that
| sweetened brioche bun used in your fancy hamburger.
| HumanOstrich wrote:
| That's how AGEs are formed in the body. The article is
| primarily about dietary intake of AGEs that are formed in high
| temperatures with certain foods.
| chongli wrote:
| Or that bag of Doritos washed down with a bottle of Mountain
| Dew!
| swiftcoder wrote:
| I haven't read the full paper, but do they control for fat
| intake? Because pretty much everything on the "high AGE" side of
| the infographic is also high in fats, and we already have studies
| that show high fat diets have a negative effect where diabetes is
| concerned
| hetthakkar wrote:
| Wonder if these negative outcomes still exist if high and low AGE
| diets were iso-caloric
| HumanOstrich wrote:
| No, "calories in, calories out" is a popular myth, usually used
| as a way to insult and degrade people who are overweight.
|
| You could drink your body's caloric needs in gasoline each day,
| but you'd quickly find out that WHAT you consume affects your
| body's response too. Biology is surprisingly complex.
| blacksmith_tb wrote:
| I don't think "drink gas" is a reasonable rebuttal, better to
| actually provide some kind of a reference[1].
|
| 1: https://www.pbs.org/newshour/amp/health/to-lose-weight-
| focus...
| FooBarBizBazz wrote:
| Spreading "cope" hurts other people who read it and believe.
| Bomb-calorimeter energy is an upper bound on what your body
| can extract from the food, and limiting an upper bound works.
| alliao wrote:
| better show the graphics to my kids, it's very well done
| readthenotes1 wrote:
| If I had to choose between sugar and meat that's been Maillarded,
| the properly cooked meats win by a landslide.
|
| Stop the war on Maillard. Start the war on sugar.
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