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.