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
Compliance and Ethics Director
Sysmex America, Inc.
Lincolnshire, IL
Director, Site Quality Management
CareFusion
Palm Springs, CA
Compliance Officer-Medical Products
W. L. Gore
Flagstaff, AZ
Project Manager RA - 15000003MD
Abbott
Santa Clara, CA
Director, Site Quality Management
CareFusion
Minneapolis, MN