Heat-processed food ups obesity, diabetes risk

Researchers at Mount Sinai School of Medicine have identified a common compound in heat-processed food that could play a major role in the development of abdominal obesity, insulin resistance, and type 2 diabetes.

The research team, led by Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging, found that mice with sustained exposure to the compound, methyl-glyoxal (MG), developed significant abdominal weight gain, early insulin resistance, and type 2 diabetes....