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Consider the following pairs regarding the factors contributing to increasing diabetes in India:
1. Advanced Glycation End Products (AGEs) - Harmful compounds formed at high cooking temperatures
2. Ultra-Processed Foods (UPFs) - Typically high in fiber and low in calories
3. Insulin Resistance - A condition leading to reduced insulin sensitivity
4. Additives in Foods - Contributing to gut health and improved metabolism
How many pairs given above are correctly matched?
  • a)
    Only one pair
  • b)
    Only two pairs
  • c)
    Only three pairs
  • d)
    All four pairs
Correct answer is option 'A'. Can you explain this answer?
Verified Answer
Consider the following pairs regarding the factors contributing to in...
1. Advanced Glycation End Products (AGEs) - Correctly matched. AGEs are harmful compounds formed when sugars react with proteins or fats during high-temperature cooking methods like frying or roasting. These compounds contribute to oxidative stress, inflammation, and cellular damage, which can increase the risk of diabetes.
2. Ultra-Processed Foods (UPFs) - Incorrectly matched. UPFs are typically low in fiber and high in calories, which can lead to weight gain and obesity, both significant risk factors for diabetes. They are not high in fiber and low in calories.
3. Insulin Resistance - Correctly matched in terms of its contribution to diabetes but not correctly matched in the statement context. Insulin resistance is indeed a condition that leads to reduced insulin sensitivity, contributing to the development of type 2 diabetes.
4. Additives in Foods - Incorrectly matched. While additives in foods can have various effects, many, such as preservatives, artificial colors, and emulsifiers, can negatively impact health, contributing to inflammation and gut imbalances, rather than improving metabolism and gut health.
Thus, only the first pair is correctly matched.
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Consider the following pairs regarding the factors contributing to increasing diabetes in India:1. Advanced Glycation End Products (AGEs) - Harmful compounds formed at high cooking temperatures2. Ultra-Processed Foods (UPFs) - Typically high in fiber and low in calories3. Insulin Resistance - A condition leading to reduced insulin sensitivity4. Additives in Foods - Contributing to gut health and improved metabolismHow many pairs given above are correctly matched?a)Only one pairb)Only two pairsc)Only three pairsd)All four pairsCorrect answer is option 'A'. Can you explain this answer?
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