Dietary advanced glycation end products (AGEs) and type 2 diabetes (T2D): a case-control study

The findings indicate that higher dietary intake of AGEs is strongly associated with increased odds of type 2 diabetes, independent of major confounders. These results support growing evidence that diets rich in processed and high-heat-cooked foods contribute to metabolic disturbances and highlight the potential benefits of reducing AGE intake as part of diabetes prevention strategies. Further prospective and interventional studies are needed to confirm these findings and clarify the causal mechanisms involved.