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Released: 03:43 GMT, 28 August 2012

It's regarded as like a more healthy option to baking food.

But eating grilled and roasting foods could really increase the chance of weight problems and diabetes, research indicates.

It is because when meals are cooked inside a dry warmth it creates a substance that's linked putting on weight and blood insulin resistance, experts from Mount Sinai college say.

George Foreman barbecue might help drain body fat - but food cooked inside a dry warmth could still result in weight problems

The compound - methyl-glyoxal (MG) - is a kind of of advanced glycation endproduct (AGE), that have been found to reduce the body’s protective systems that control inflammation

Inside a study, reported within the Proceedings from the Nas, one number of rodents was given an eating plan full of MG over four decades, as the control group was given an eating plan without M.

The rodents that ate the MG began to build up early blood insulin resistance and elevated body body fat, whereas the control group was without either of those conditions. More...

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Professor Helen Vlassara stated: 'This would be a prolonged but rewarding study showing that the specific AGE compound rich in meals, within merely a couple of decades in mouse terms, adds to the rise in putting on weight, blood insulin resistance, and, diabetes, recreating the pattern seen progressively in humans during the last decades.

'These key findings should inform the way we understand and stop a persons epidemic of weight problems and diabetes.'

She added: 'The study helps guide you the prolonged ingestion of apparently innocuous substances common in human food, for example MG, can help to eliminate protection and compromise native potential to deal with metabolic along with other illnesses.

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'The mouse findings will also be quite exciting simply because they give to us new tools, not just to study, but to start taking measures to avoid diabetes, either by controlling their formation or by obstructing their absorption with this food.'

Research conducted recently by her team demonstrated that the modest decline in meals full of Age range enhanced blood insulin resistance in grown ups with diabetes type 2.

Dr Vlassara stated: 'For greater than 3 decades we've been studying the potential for getting rid of dangerous Age range in the body, and today from food, as one method to curb the diabetes epidemic.

'Thus far, our findings reflect the requirement for an impressive departure from standard clinical recommendations, that ought to now include a decrease in the quantity of dry warmth and processed meals within the diet.'

Her team recommend different techniques of cooking for example simmering, poaching or steaming instead of grilled meat. Even George Foreman's grill, which removes the body fat from meat because it cooks, could make the problem compound.