A plant-based diet results in a greater reduction in advanced glycation end products than a diet with meat and dairy

A plant-based diet results in a greater reduction in advanced glycation end products than a diet with meat and dairy

Obesity science and practice (2022). DOI: 10.1002 / osp4.646 “width =” 800 “height =” 530 “/>
Change in total advanced nutritional glycation end products (AGEs) in the intervention (symbols, green line) and control group (symbols, orange line) from week 0 to week 16. Data are shown as means with 95% confidence intervals (CI). attributed to him: Obesity science and practice (2022). DOI: 10.1002 / osp4.646

Eating a plant-based diet reduces inflammation in advanced glycation food products (AGEs) by 79%, compared to a 15% reduction for a diet that includes meat and dairy, according to a new study by researchers with the Physicians Responsible Committee. Medicine published in Obesity science and practice. The reduction in AGEs was associated with an average weight loss of 14 pounds and improved insulin sensitivity.

“Simply swap the fatty meat and Dairy products for low fat vegan diet It significantly reduced the advanced glycation end products – inflammatory compounds present to a greater extent in animal products of plants,” says lead study author Hana Kahlyova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine. A decrease in AGEs has also been associated with weight loss and improved insulin sensitivity. “

AGEs are compounds that form in the bloodstream when proteins or fats combine with glucose. AGEs cause inflammation and oxidationWhich eventually leads to chronic diseases, including type 2 diabetes and cardiovascular disease.

Ages can be eaten through the diet, and animal products are generally higher in ages than plant foods. AGEs are also formed during normal metabolism but are formed at an increased rate when a person has metabolic syndrome – high blood sugar, high cholesterol, high blood pressure, and insulin resistance.

In the study, 244 overweight participants were randomly assigned to Intervention groupwho ate a low-fat vegan diet, or a control group, and did not provide any dietary changesfor 16 weeks.

At the beginning and end of the study, body composition was measured and insulin sensitivity assessed. Dietary AGEs were calculated based on self-reported dietary intake records. The dietary AGEs database was used to estimate the intake of dietary AGEs.

The immune nutrients decreased by 79% in the vegetarian group, compared to 15% in the control group. About 55% of the nutrient reduction in the vegetarian group was attributed to reduced meat intake, 26% to reduced dairy intake, and 15% to reduced consumption of added fats. The reduction in white meat consumption made the largest difference in nutrients that come from meat (59%), followed by processed meat (27%).

Body weight decreased by about 14 pounds (6.4 kg) in the vegetarian group, compared to about 1 pound (0.5 kg) in the vegetarian group. The control groupThis is largely due to reduced fat mass, particularly visceral fat. Insulin sensitivity improved in the intervention group.

The authors say that these findings support previous observations of positive effects of low-life diets on weight, body fat, and insulin resistance.


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more information:
Hana Kahleova et al, Advanced dietary sugar products and their associations with insulin sensitivity and body weight: a 16-week randomized clinical trial, Obesity science and practice (2022). DOI: 10.1002 / osp4.646

Presented by the Physicians Committee for Responsible Medicine

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