Compared to a diet that includes meat and dairy, a plant-based diet reduces the amount of harmful dietary advanced glycation end-products. According to a recent study by researchers from the Physicians Committee for Responsible Medicine published in Obesity Science & Practice, eating a plant-ba
Body weight was reduced by around 14 pounds in the plant-based group compared to approximately 1 pound in the control group.
“Simply swapping fatty meat and dairy products for a low-fat plant-based diet led to a significant decrease in advanced glycation end-products—inflammatory compounds found to a greater degree in animal products than plants,” says lead study author Hana Kahleova, MD, Ph.D., director of clinical research at the Physicians Committee for Responsible Medicine. “The decrease in AGEs was also associated with weight loss and improved insulin sensitivity.
For 16 weeks, 244 overweight individuals were randomly allocated to either an intervention group that ate a low-fat plant-based diet or a control group that made no dietary adjustments.
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