Simple Changes in Cooking Methods May Reduce Inflammatory Stress and Decrease Insulin Resistance Interview with:

Jaime Uribarri, MD Professor, Nephrology Icahn School of Medicine Mt. Sinai Medical Center

Dr. Jaime Uribarri

Jaime Uribarri, MD
Professor, Nephrology
Icahn School of Medicine
Mt. Sinai Medical Center What is the background for this study?

Response: We have been doing research in the area of dietary advanced glycation end-products (AGEs) for many years.

AGEs are chemical compounds that form normally in the body in small amounts and also in food when cooking under high heat and dry conditions; a percent of AGEs in food is absorbed and part of it is retained in the body leading to increased smoldering inflammation and oxidative stress that eventually produce most of modern chronic diseases such as diabetes, cardiovascular disease, dementia, etc. We have previously demonstrated that a diet low in AGEs, which essentially means changing the cooking methods to include less application of heat, plenty of water,etc, decreases inflammation of oxidative stress in people with diabetes, chronic kidney disease and in healthy subjects. In the current study we applied the same low dietary AGE intervention to a group of obese patients with the so-called Metabolic syndrome, a risk factor for Diabetes Mellitus. What are the main findings?

Response: After 1 year of intervention the group in the low AGE diet showed marked decreased signs of inflammation, oxidative stress and insulin resistance than the control group who maintained their habitual high dietary AGE intake. Moreover, these changes took place without significant weight loss, a very difficult goal to achieve in obese patients What should readers take away from your report?

Response: The main general message is that simple changes in the way of cooking go a long way to assure a healthy life; in this case, specifically preventing insulin resistance and diabetes. We are not saying not to eat specific nutrients, such as proteins, carbohydrates or fats, but cook them differently. This should not be confused with adopting a raw diet. What recommendations do you have for future research as a result of this study?

Response: We are continuing doing research on the effects of a low AGE diet in other chronic conditions such as dementia.

It would be ideal if other groups, nationally and internationally, were to reproduce our findings. Is there anything else you would like to add?

Response: An absolute proof of the beneficial effect of a low AGE diet in humans will take many years and a lot of financial support so it may never be actually done. In the meantime, however, we have quite persuasive evidence of its benefits. Moreover, following a low AGE diet will not produce side effects: it only requires perseverance and imagination to improve the public’s culinary techniques. Thank you for your contribution to the community.


Diabetologia. 2016 Jul 29. [Epub ahead of print]
Oral AGE restriction ameliorates insulin resistance in obese individuals with the metabolic syndrome: a randomised controlled trial.
Vlassara H1,2, Cai W1, Tripp E1, Pyzik R1, Yee K1, Goldberg L1, Tansman L1, Chen X1, Mani V3, Fayad ZA3, Nadkarni GN4, Striker GE1,4, He JC4,Uribarri J5.

Note: Content is Not intended as medical advice. Please consult your health care provider regarding your specific medical condition and questions.

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Last Updated on August 25, 2016 by Marie Benz MD FAAD