The Claim

In healthy adults, replacing high-temperature cooking methods such as grilling and baking with low-temperature methods such as boiling and steaming for two weeks reduces serum levels of advanced glycation end products, including carboxymethyl lysine (CML) and MG-H1, by approximately 40–50%, independent of macronutrient intake.

Source: Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects

What the research says

Supports is higher

Support is ahead, but a single strong opposing study can change this.

Supports
68score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

Cause and effect
1 study reviewed
In plain English

Switching from grilling and baking to boiling and steaming food for two weeks lowers blood levels of advanced glycation end products (AGEs), including CML and MG-H1, by 40–50% in healthy adults, regardless of what they eat.

See the scientific wording

In healthy adults, replacing high-temperature cooking methods like grilling and baking with low-temperature methods such as boiling and steaming for two weeks significantly reduces serum levels of advanced glycation end products (AGEs), including carboxymethyl lysine (CML) and MG-H1, by approximately 40–50%, independent of macronutrient intake, suggesting that culinary technique directly influences systemic exposure to these biomarkers linked to cardiometabolic risk.

Why this might work

When food is cooked at low temperatures like boiling or steaming, fewer harmful chemicals called AGEs form in the food. When people eat this food, their bodies absorb less of these chemicals into the blood. With less AGEs in the blood, there is less activation of receptors that trigger inflammation and stress in cells. This leads to lower levels of AGEs circulating in the body, which are directly measured as reduced carboxymethyl lysine and MG-H1.

Verified mechanismbased on 1 study

What the research says

1 study

  1. Study: Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects

    When people cook food by boiling or steaming instead of grilling or baking, their blood ends up with fewer harmful chemicals—even if they eat the exact same food. This is because high heat creates these chemicals, and low heat doesn’t.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

Fit Body Science verdict — we translate health claims into clear verdicts backed by peer-reviewed research.

Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.