Diet change cuts harmful blood marker by 30% in diabetes patients

This study tested whether a diet low in 'advanced glycation end products' (AGEs)—harmful compounds formed when food is cooked at high temperatures—could improve health markers in people with type 2 diabetes and coronary artery disease. Thirty-six participants followed a low-AGE diet, which involved preparing foods at lower temperatures. The diet successfully reduced a key harmful blood marker by 30% and was linked to improved fiber intake and reduced unhealthy fats, potentially helping to manage diabetes and protect blood vessels.