A four-week low-dAGE diet reduces visceral adipose tissue by approximately 8–10% in young adults with prediabetes, independent of caloric intake, indicating that dietary advanced glycation end products directly influence fat distribution.

When people eat less food cooked at high temperatures, fewer harmful compounds enter the body. These compounds normally stick to receptors on liver cells and trigger inflammation. Less inflammation allows the liver to respond better to insulin, which lowers the amount of insulin the body needs to produce after meals. With lower insulin levels, the body stops storing excess fat in the belly and starts using it for energy instead.