Washington: Researchers at Mount Sinai School of Medicine have identified a common compound in heat-processed food that could play a major role in the development of abdominal obesity, insulin resistance, and type 2 diabetes.The research team, led by Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging, found that mice with sustained exposure to the compound, methyl-glyoxal (MG), developed significant abdominal weight gain, early insulin resistance, and type 2 diabetes.MG is a type of advanced glycation endproduct (AGEs), which is produced when food is cooked with dry heat. AGEs have been found to lower the body`s protective mechanisms that control inflammation.In the study, one group of mice was fed a diet high in MG over four generations, while the control group was fed a diet without MG. Both diets had normal calories and fat.Over four generations, the mice that ate the MG started to develop early insulin resistance and increased body fat, whereas the control group did not have either of these conditions.
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