Vegan Diet Reduces Harmful Dietary Compounds More Than Diet With Meat and Dairy
Eating a plant-based diet reduces inflammatory dietary advanced glycation end-products (AGEs) by 79%, compared to a 15% reduction for a diet that includes meat and dairy products, according to a new study by researchers with the Physicians Committee published in Obesity Science & Practice. The decrease in AGEs was associated with an average weight loss of 14 pounds and improved insulin sensitivity. AGEs are compounds that are formed in the bloodstream when proteins or fats combine with glucose and cause inflammation and oxidative stress, which eventually lead to chronic diseases, including type 2 diabetes and cardiovascular disease. Animal products are generally higher in AGEs than plant foods. These findings support prior observations of the favorable effects of low-AGEs diets on weight, body fat, and insulin resistance.