Study links lower-heat cooking, reduced insulin resistance

08/23/2013 | Medscape (free registration)

Overweight women who ate foods cooked at lower temperatures consumed less fat, had reduced insulin resistance and showed better insulin sensitivity index and fasting insulin levels at four weeks compared with those who ate foods cooked at higher temperatures, a study on the website of Diabetes Care found. Researchers said higher-heat cooking triggers the production of advanced glycation end products, which were linked to inflammation and diabetes.

View Full Article in:

Medscape (free registration)

Published in Briefs:

SmartBrief Job Listings for Health Care

Job Title Company Location
Counsel – Regulatory Affairs
RAI Services Company
Winston Salem, NC
Director of Program Development
AdvaMed
Washington DC, DC
Director of System QA
LifeWatch Services, Inc.
Rosemont, IL
Director of Business Development and Membership
AdvaMed
Washington DC, DC
Director, Corporate Counsel
Regeneron
Tarrytown, NY