Saturday Dec 28, 2013 (foodconsumer.org) -- A new study in Diabetes Care suggests that eating foods high in advanced glycation end products (AGEs) may increase risk of type 2 diabetes mellitus.

The study led by Susanne Gjedsted Bügel from University of Copenhagen, Copenhagen, Denmark shows that overweight women eating a diet high in AGEs were found to have increased fasting insulin concentration and HOMA-IR compared with those following a diet low in AGEs.

For the study, 74 overweight women who did not have type 2 diabetes mellitus were randomized to follow a diet either high or low in AGEs for four weeks.  Fasting insulin concentrations and urinary AGEs were measured before and after intervention.

Those eating high AGEs diet had lower urinary AGEs, fasting insulin concentrations and HOMA-IR, compared with those who followed the diet low in AGEs.

Insulin insensitivity is a condition found in patients with type 2 diabetes mellitus.   Because of insulin insensitivity, type 2 diabetics need high levels of insulin to handle the same amount of blood sugar or glucose.

AGEs are products of Maillard reaction.  Foods prepared at high heat such as roasted and fried and baked foods likely have high levels of AGEs.    These foods are likely deep brown or dark color due to the browning reaction.

Type 2 diabetes mellitus patients should avoid eating a diet high in AGEs, the study suggests.(DL)