A recent study from the University of Illinois that was featured on the Huffington Post warns diabetes patients against high-temperature cooking methods. Apparently, frying, broiling, and even grilling produce “advanced glycation end products” or AGEs, which, although naturally produced by the human body, can worsen diabetes complications when produced in large amounts. Diabetes patients produce higher levels of AGEs than ordinary persons.

But what exactly are AGEs? AGEs are responsible for giving your steaks their wonderful charred grill marks, and your brownies their delicious crispy edges. Aside from being produced during certain cooking processes, they are also found in high-fat animal-based food. However, vegetables, fruits, and milk produce few AGEs even when cooked, making them healthier to consume.

Study co-author Claudia Luevano-Contreras believes that “AGEs could provoke the tissue damage seen in complications of diabetes” due to the already higher levels of glucose present in the body. AGEs can also cause increased inflammation, which may later result in atherosclerosis, or plaque build-up along the artery walls, as well as other chronic conditions.

Although this may all seem scary, there’s really no need to be paranoid about how you prepare your food. Diabetic patients, though, need to always be careful about what they eat. For a healthy diet, it’s recommended for them to first consult a doctor or a dietician.

(Photo by Stefano A. via Flickr Creative Commons)