The Claim
Reductions in dietary advanced glycation end-products (AGEs) were significantly correlated with reductions in severe hot flashes (r = +0.39, p = 0.002) and moderate-to-severe hot flashes (r = +0.34, p = 0.009) in postmenopausal women, independent of changes in energy intake and body mass index.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
In postmenopausal women, lower intake of dietary advanced glycation end-products was associated with fewer severe and moderate-to-severe hot flashes, after accounting for changes in calorie intake and body weight.
See the scientific wording
Reductions in dietary advanced glycation end-products (AGEs) were significantly correlated with reductions in severe hot flashes (r = +0.39, p = 0.002) and moderate-to-severe hot flashes (r = +0.34, p = 0.009) in postmenopausal women, independent of changes in energy intake and body mass index.
When less of these harmful food compounds enter the body, they cause less damage to cells in the brain's temperature control center. This reduces inflammation and stress in those cells, which stops the brain from wrongly signaling the body to overheat, leading to fewer and less intense hot flashes.
What the research says
1 studyWhen postmenopausal women ate less of certain harmful compounds in food (called AGEs), their hot flashes got much less frequent and less severe — even if they didn’t lose weight or eat fewer calories. The study found a clear link: the more AGEs went down, the more hot flashes improved.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
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