Pooja Malhotra has highlighted the foods rich in AGEs and their impact on health

Diabetes is the most common chronic condition in India, and the country has one of the highest numbers of people living with diabetes in the world. Nutritionist Pooja Malhotra has highlighted an important factor driving this crisis. In her latest Instagram video, she addresses a key issue often overlooked in discussions of diabetes: the role Advanced Glycation End Products (AGEs) play in making the condition worse. Pooja Malhotra explains, “So far, sugar and sugar derivatives have been considered the sole culprit when we talk about diabetes. But a clinical trial conducted by ICMR has found that AGEs are escalating the diabetes crisis in India at an unprecedented rate.”

She further elaborates that the study, which compared the effect of diets with low and high AGEs, revealed significant results. A diet low in AGEs led to reduced inflammation and improved insulin sensitivity, while a diet high in AGEs resulted in increased inflammation, oxidative stress, insulin resistance and cell damage.

But what exactly is AGE? These harmful compounds form when proteins and fats interact with sugars at high temperatures, especially during cooking methods such as grilling, roasting and frying. Ages are common in ultra-processed and fried foods, which have become staples of modern diets.

As Pooja Malhotra warns, “Next time you open the bag of chips or order an extra portion of fries, fried chicken or bacon, think twice.”

In the caption of the video, Pooja Malhotra has highlighted the foods rich in AGEs and their impact on health. “AGEs are found in ultra-processed and fried foods such as chips, french fries, red meat, bakery products, sugary sweets, all types of fried foods (fried chicken, samosas, pakoras), mayonnaise, etc,” she writes.

She also suggests alternatives, saying a low-AGEs diet includes fresh fruits, vegetables, whole grains, low-fat dairy, and fish, along with cooking methods like boiling, steaming, and quick, low-temperature cooking.

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