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Jamie Uribarri Part 3, Training Patients In High AGE Foods

Mar 9, 2018
 

In part 3 of this Exclusive Interview, Jamie Uribarri talks with Diabetes in Control Publisher Steve Freed during the ADA 2017 Scientific Sessions in San Diego, CA about high AGE foods and how dietitians can help teach patients cooking strategies to minimize AGE.

Jamie Uribarri, MD, is a physician and clinical investigator at The Icahn School of Medicine at Mount Sinai in New York.

Transcript of this video segment:

Freed: We tell patients to stay away from anything white, stay away from anything red, don’t eat the pizza, and don’t eat the pasta. All those different things and now you’re coming along and saying well it’s not just the carbs, it’s how you cook your food. So that’s something else now we have to show patients. Sometimes I think we overload patients with too much information. So how do you get this information across as to better ways to cook your foods? What do you tell your patients?

Uribarri: Well we have a dietician that helps us because they know how to approach patients and they know how to use the right words, and they know how to tell them in terms of the kitchen and all of that. I’m not very good at that, I am not a cook.

Freed: So your educators are trained to talk about this.

Uribarri: Absolutely. That becomes very, very important. Without that, this doesn’t work. And all the trials that we have done has been a very painful process because, for example, most of this has been done in New York City, in Manhattan, in Spanish Harlem where the population of patients is very used to grilled chicken and foods of that sort. To explain to them and to make sure that they sustain a diet and change the way they cook over the long-term, it becomes very, very difficult. So clearly, yes, I understand perfectly well the concept that you can overload the patient. But that’s why at the end, I said earlier, that just a few things are important. You can eat things but do not overdo it with portion size.

Freed: I kind of get the idea that cooking food over an open flame, doesn’t make any difference what the food is pretty much, that you are going to increase the AGEs.

Uribarri: Yes, you’re going to increase, but again, as I said before, if you have a small amount of cauliflower and you put it on the oven, the increase in AGE will be, just to give you a number, plus 20. If now you take a very fat steak and you put it on the grill for the next 10 mins, you may increase (AGEs) plus 20,000. That is the magnitude that you have to apply. That is why you have to know the content with the different food items depending on the way they cook. That is where an educator, a dietician, is important.

Freed: Are there things that we can do such as physical exercise that can help reduce this?

Uribarri: You know, there is some controversial information in the literature in terms of the effect of exercise on AGEs. But there is no doubt that exercise is part of a healthy lifestyle. So you always have to put together a good diet with a good exercise program – they have to go together.

Freed: So it’s more about what you’re cooking, but are there any foods that are higher risk for producing these AGEs?

Uribarri: Clearly the food of animal origin, meats.

Freed: So that would be fish also?

Uribarri: Fish but much less. For example, you take a piece of a poached salmon and the amount of AGEs is much less than what you would find with a grilled steak.

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