In part 4 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 how some ethnic cooking methods may be factors in high AGE diets.
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: So when you see a patient, most of the time you don’t have the time to discuss those things with them, you send them to a dietician and those people will discuss it and tell them how to work their nutrition to get less.
Uribarri: Exactly, our dieticians, however, have been trained in this low AGE way of cooking. So they pay much more importance to the way a patient cooks rather than giving them precise information in terms of protein, carbohydrate, or lipid intake.
Freed: Do you find that there is more in more types of ethnic cooking?
Uribarri: Yes, absolutely. Minorities, clearly. I don’t want to be very precise, but clearly, yes, that is the case.
Freed: And yet, I don’t see that in the ADA Standards of Care. When it comes to cooking, where would I find that, in their literature?
Uribarri: You don’t find it. That’s why we are very surprised that we have been published since 2002 and this has never been incorporated. It plays a tremendous importance, I believe, in terms of the effects of diabetes for minorities and other groups, the way they eat and the way they cook.
Freed: That’s interesting because there’s discussion that there is no such thing as weather change and climate change from some part of the medical community, some say there is and some say there isn’t. Would you put that in the same class as there are some people that agree and there are some people that don’t agree? Or is it that nobody cares?
Uribarri: It’s a combination of lack of agreement, like anything; when you put a hundred physicians in a room they will not agree about anything, but it is also the point that most people do not care. When you are talking to physicians, in general, they get bored when you start talking about diet because we have been trained in medical school to give medication. When a patient complains, apply a pill. And at the end, for example, when I go to the renal clinic, patients come with a bag of 10, 15 or 20 different pills that they don’t understand why they are taking. Physicians are much more comfortable prescribing a medication than saying exercise and go into a low AGE diet. So it is a matter, I believe, of not 100 percent agreement but also that fact that most physicians do not care too much. That is why I try to influence more dieticians, nutritionists, and people who participate in the general care; they are more attuned into this.
Freed: Well this isn’t just for diabetes, though.
Uribarri: Absolutely not. I mean my main field, I am a nephrologist as I told you in the beginning. So kidney disease and I deal with dialysis. And it is also for the general population if you want to live healthy.