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Advanced glycation end products (AGEs) – found in the crispy borders of meats prepared at very high temperatures -- are associated with plaque formation seen in CVD. In a study, scientists compared the 10-day food intake of 65 participants in two ethnic groups: Mexicans (who have higher rates of diabetes and a greater risk of complications from the disease) and non-Hispanic whites. "We found that people with higher rates of cardiovascular complications ate more of these glycated products. For each unit increase in AGEs intake, a study participant was 3.7 times more likely to have moderate to high risk for cardiovascular disease," said Claudia Luevano-Contreras, first author of the study. International Journal of Food Sciences and Nutrition Report Oct 2012 |
