October 22/Champaign, Ill/Diabetes -- A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits found on a grilled hamburger, especially for those who have diabetes and know they are at increased risk for cardiovascular disease because of their diagnosis.
"We see evidence that cooking methods that create a crust--think the edge of a brownie or the crispy borders of meats prepared at very high temperatures--produce advanced glycation end products (AGEs). And AGEs are associated with plaque formation, the kind we see in cardiovascular disease," said Karen Chapman-Novakofski, a U of I professor of nutrition.