Researchers from Mount Sinai School of Medicine report that cutting back on the consumption of processed and fried foods, which are high in toxins called Advanced Glycation End products (AGEs), can reduce inflammation and actually help restore the body's natural defenses regardless of age or health status. These benefits are present even without changing caloric or nutrient intake. The findings, published in the October/November issue of the Journal of Clinical Endocrinology and Metabolism, provide a simple dietary intervention that could result in weight loss and have significant impact on several epidemic diseases, including diabetes, heart disease, and kidney disease. The findings are the result of a clinical study involving over 350 people which was conducted in collaboration with, and with support from, the National Institute on Aging (NIA). The study builds on earlier research conducted in animal models that demonstrated the effective prevention of these diseases and even the extension of lifespan by consuming a reduced AGE diet. "What is noteworthy about our findings is that reduced AGE consumption proved to be effective in all study participants, including healthy persons and persons who have a chronic condition such as kidney disease," said the study's lead author Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging at Mount Sinai School of Medicine.
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