The rapid increase in diabetes cases in India is being directly linked to the widespread consumption of deep-fried, baked, and grilled foods, which have become household staples across the country in recent years. These ultra-processed foods, easily found in every corner of India, are identified as a major cause behind the growing prevalence of diabetes, according to medical experts.
India now has an alarming 101 million people living with diabetes. A report by the Indian Council of Medical Research (ICMR) and the National Institute of Nutrition (NIN) reveals that more than 10 percent of the population between the ages of 5 and 19 are pre-diabetic, signaling the beginning stages of the condition.
A new study, published in the *International Journal of Food Sciences and Nutrition*, shows a direct correlation between the consumption of deep-fried, baked, and grilled foods and the onset of diabetes. These foods are rich in harmful compounds known as advanced glycation end products (AGEs), which are linked to inflammation and several chronic diseases, including diabetes.
“When we fry or grill foods, it results in oxidative stress, which promotes inflammation,” explained Dr. V Mohan, a leading diabetologist from the Madras Diabetes Research Foundation (MDRF) in Chennai. “Chronic inflammation is associated with not only diabetes but also hypertension, heart disease, and some types of cancer. Ultra-processed foods, especially those high in trans fats, are particularly damaging to our health,” Mohan added in an interview with IANS.
In addition to poor dietary habits, other factors like stress, lack of sleep, and air pollution are also exacerbating the diabetes crisis in India, according to health experts.
While foods high in dietary AGEs are shown to increase the risk of type 2 diabetes and inflammation, certain foods are classified as low in AGEs and can offer some protection against these conditions. Fruits, vegetables, legumes, oats, dairy products, eggs, fish, and tree nuts like almonds, walnuts, and cashews are considered low-AGE foods, making them beneficial for those looking to reduce their risk of diabetes.
“Our study showed that foods rich in dietary AGEs were closely linked to the development of type 2 diabetes and chronic inflammation,” Mohan said. “On the other hand, foods low in dietary AGEs seemed to offer a protective effect against diabetes.”
AGEs are formed through a process called glycation, where sugar molecules bond with proteins or fats in a non-enzymatic reaction. This process creates compounds that can lead to harmful inflammatory reactions in the body, contributing to the development of chronic diseases like diabetes.
In particular, deep-fried foods, especially popular street food in India, are often prepared with reheated oil. According to Dr. Mohan, this reheating process significantly increases the amount of trans fats in the food. “Reheated oil is loaded with trans fats, which are known to significantly increase the risk of heart disease and certain types of cancer,” Mohan explained.
However, the dangers aren’t limited to deep-fried foods. Even grilled or baked foods, which are often perceived as healthier alternatives, may pose serious health risks. Dr. Mithal, another prominent health expert, explained that grilling foods at high temperatures produces toxic compounds that can have harmful effects on the body.
“Many people believe that grilled food is healthier because it’s not fried, but that’s not always the case,” Mithal said. “Grilling exposes the food to extremely high temperatures, which leads to the formation of toxic aromatic carbons, some of which can be carcinogenic.”
Baked foods, often viewed as a healthier option, also come with potential risks. While baking eliminates the frying process, most baked goods are high in carbohydrates, which can also contribute to the diabetes epidemic. The study conducted by the MDRF found that excessive carbohydrate consumption, especially in the form of white rice or refined wheat (commonly known as maida), is a significant driver of diabetes in India.
“Excessive intake of carbohydrates, particularly from white rice or refined wheat, is a direct cause of the diabetes epidemic in India,” the MDRF study stated.
These findings suggest that common dietary habits in India, especially the reliance on fried, baked, and grilled foods, are contributing significantly to the rising number of diabetes cases in the country. The situation is further worsened by the availability and affordability of these ultra-processed foods, making them a staple in the diets of many Indian families.
As India continues to grapple with this growing diabetes crisis, experts emphasize the importance of dietary changes, including reducing the consumption of fried and ultra-processed foods and opting for healthier alternatives. Foods rich in fiber, low in trans fats, and free from harmful AGEs should be prioritized in daily meals to help combat the prevalence of diabetes.