Patients with diabetes should avoid crispy bits

Scientists compared the 10-day food intake of 65 study participants in two ethnic groups: Mexicans – who have higher rates of diabetes – and non-Hispanic whites.

They found that patients with higher rates of cardiovascular complications ate more advanced glycation end (AGE) products – which are produced by high temperature cooking methods that create a crust – like the crispy edges on a baked brownie.

“AGEs are associated with plaque formation, the kind we see in cardiovascular disease,” the authors said in

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