AGEs may be ingested through food, and animal items consist of more AGEs than plant foods. AGEs are created during normal metabolic process too, but at a much faster rate when a person has metabolic syndrome– high blood sugar level, high cholesterol, hypertension, and insulin resistance.
For 16 weeks, 244 overweight people were arbitrarily assigned to either an intervention group that consumed a low-fat plant-based diet or a control group that made no dietary modifications.
At the start and end of the research study, body structure was measured and insulin sensitivity was examined. Dietary AGEs were determined based upon self-reported dietary intake records. A dietary AGEs database was used to approximate dietary AGEs consumption.
Dietary AGEs reduced by 79% in the plant-based group, compared to 15% in the control group. About 55% of the decrease of the dietary AGEs in the plant-based group was attributable to the decrease in meat consumption, 26% to decreased dairy consumption, and 15% to decreased intake of added fats. The decrease in breast meat intake made the most significant distinction in dietary AGEs originating from meat (59%), followed by processed meat (27%).
Body weight reduced by about 14 pounds (6.4 kg) in the plant-based group, compared to about 1 pound (0.5 kg) in the control group, largely due to a decrease in fat mass, notably visceral fat. Insulin level of sensitivity enhanced in the intervention group.
The authors say that these findings support prior observations of the beneficial impacts of low-AGEs diet plans on weight, body fat, and insulin resistance.
Referral: “Dietary advanced glycation products and their associations with insulin sensitivity and body weight: A 16-week randomized scientific trial” by Hana Kahleova, Tatiana Znayenko-Miller, Jaime Uribarri, Richard Holubkov and Neal D. Barnard, 17 October 2022, Obesity Science & & Practice.DOI: 10.1002/ osp4.646.
Body weight was decreased by around 14 pounds (6.4 kg) in the plant-based group compared to approximately 1 pound (0.5 kg) in the control group.
Compared to a diet that consists of meat and dairy, a plant-based diet decreases the quantity of damaging dietary advanced glycation end-products.
According to a recent research study by scientists from the Physicians Committee for Responsible Medicine published in Obesity Science & & Practice, consuming a plant-based diet plan decreases inflammatory dietary innovative glycation end-products (AGEs) by 79%, compared to a 15% decrease for a diet plan which contains meat and dairy items. A typical weight reduction of 14 pounds and much better insulin sensitivity was connected to the drop in AGEs.
” Simply swapping fatty meat and dairy items for a low-fat plant-based diet led to a substantial decline in innovative glycation end-products– inflammatory compounds discovered to a higher degree in animal items than plants,” states lead study author Hana Kahleova, MD, Ph.D., director of medical research at the Physicians Committee for Responsible Medicine. “The decrease in AGEs was likewise associated with weight-loss and enhanced insulin level of sensitivity.”
When proteins or fats integrate with glucose, ages are substances formed in the blood stream. AGEs trigger inflammation and oxidative tension, which may add to chronic illness including type 2 diabetes and heart illness.
Dietary AGEs were determined based on self-reported dietary consumption records. A dietary AGEs database was utilized to approximate dietary AGEs consumption.
Dietary AGEs decreased by 79% in the plant-based group, compared to 15% in the control group. About 55% of the reduction of the dietary AGEs in the plant-based group was attributable to the reduction in meat consumption, 26% to decreased dairy intake, and 15% to decreased usage of included fats.
