Type 2 diabetes triggered by common food processing technique

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diabetes-injection(NaturalHealth365) Recent Australian studies have yielded startling information about diabetes and its causes. Some of the most common food processing techniques have been found to correlate with a higher risk of type 2 diabetes. The food processing techniques in question tend to use direct heat as a primary treatment source.

Studies led by researchers from Monash University and the University of Queensland have linked the most common heat-based methods of food processing to increased insulin sensitivity and type 2 diabetes. This is due to the high levels of glycation end-products in foods treated using these methods. While the research was focused within the country of Australia, the data can be extrapolated to any region where these food processing techniques are utilized.

Type 2 diabetes reaching epidemic levels in many countries

Around 25 percent of Australians over the age of 25 now have diabetes or prediabetes symptoms. Such issues are often associated with the American diet, and indeed more than half of all Americans have diabetes or prediabetes symptoms. However, this study illustrates that even more health-oriented societies like Australia are being gravely affected by unhealthy trends in processed food.

While heat processing of food does increase its sterility, shelf life and flavor, it also increases the production of advanced glycation end-products (AGEs). Food processing and preparation methods like frying, roasting, grilling and baking produce more AGEs than methods like steaming and boiling, which use water and steam instead of direct flames and high heat.

Advanced glycation end-products linked with type 2 diabetes

Long-term dietary intake of advanced glycation end-products has been found to reduce insulin sensitivity and increase the risk of type 2 diabetes. The studies measured AGE levels in study participants’ urine and found a consistent link between high levels of this substance and an increased risk of type 2 diabetes.

Type 2 diabetes has become a major public health issue in Western countries in recent years. In addition to reducing quality of life for whole societies, the economic burdens are also severe. The estimated costs for healthcare related to type 2 diabetes in Australia are over $1 billion per year at this time, and that figure is set to double by 2025.

Researchers are planning more testing to help confirm their findings through larger, longer-term studies. Additional research is expected to confirm that reduced consumption of advanced glycation end-products correlates with a lowered risk of type 2 diabetes and improved overall health.

Unfortunately, companies will likely be slow to make changes to their food processing methods, so it’s important to be proactive about health. Clearly, “less is more” when it comes to using heat in food processing and preparation. Fruits and vegetables are at their most nutritious when raw or lightly cooked, and natural, organic foods are always the superior choice to processed.

References:

http://medicalxpress.com/news/2016-05-food-linked-diabetes.html

http://jama.jamanetwork.com/article.aspx?articleid=2434682

http://monash.edu/news/show/food-processing-linked-to-an-increase-in-type-2-diabetes

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  • Kourtney Wynn

    I guess the number of diabetics will be going up. The food industry is forecasting growth. The Association for Packaging and Processing Technologies has predicted that the food processing industry in the U.S. and overseas will outperform the market,

    The growth of this market is attributed to consumer demand for convenience. Unless, people read this article they will never know the cost of convenient foods.

  • Walt Bergman

    This is where lifestyle matters. The public thinks advancements in packaging of food is good. All things considered long lasting food on the shelf of supermarkets isn’t natural. Just because food can be shrink-wrapped doesn’t mean it should be.

    Innovation should not be the destination, health should be the end result of eating. I consider all this an abuse to our food supply.

  • Marlen Powell

    We sterilized packaging of our food, yet we are having more recalls from food processed packages. We have been buying blister packed, bagged, and wrapped foods for a long time. They are not a guarantee to a safe food supply.

    After, reading this article I now see another health problem. To have a secure food supply we have do what generations before us have done take charge of our food. That may mean gardening, home cooking, and forgetting about buying our food from in a packaged form.

  • James Fry

    I worked in the food processing industry for many years. It started out much smaller. The demand has increased and drives the industry.

    This has nothing to do with the health properties of food and everything to do with making food cheap. Snack foods are the most marketable as well as cereals.

    Health isn’t even a secondary consideration, first is profit margin, second marketability and third is shelf life.

  • Emily L

    Being diabetic is hard enough, now you have to face the fact that what most Americans eat is off limits. Convince is important, since I work and take care of my family.

    However, the price may be too high for me and that means more work on my part may equal better health. Articles such as this one should be considered a public service. I had no idea that there was a connection between diabetes and how food was processed.