For years nutrition experts have advised people with diabetes to bake, broil, or grill their food instead of frying. A University of Illinois study in 2012 suggests avoiding cooking methods that produce the kind of crusty bits you’d find on a grilled hamburger, especially These crusty foods produce advanced glycation end products (AGEs) which are associated with plaque formation in cardiovascular disease. The study showed that non-Hispanic whites had a higher intake of AGEs, and they consumed more saturated fats. However, the association between AGEs and cardiovascular disease was stronger than for saturated fats and heart disease