Advanced Glycation End Products

Advanced Glycation End Products

Science continues to search for the deep associations of food and health. We already know how important it is to eat a clean diet but as medical technology advances it becomes much more apparent.

Take a look at advanced glycation end products (AGEs) and how they affect your health. These are the accumulated proteins and fats that, over time, may be associated with the many ailments that have become the norm of aging, such as hypertension, cardiovascular compromise and cancer. There are ways, however, to minimize the risk of AGEs no matter your age or health level.

Microscopic Results

As mentioned, researchers are now able to dig deeper into the causation of disease. This, of course, offers a greater timeline for potential treatment.

Advanced glycation end products are residual compounds formed on the microscopic level when a bloodstream transaction takes place between proteins and fats combining with sugars. This is called glycation and it is a natural part of systemic waste management. The body is capable of recognizing these compounds and excreting them before they can do harm. What has been found, however, is that certain foods (labeled dietary AGEs) and cooking processes of those foods are creating AGEs after consumption and overloading the body with toxic residue.

According to a study posted by the National Library of Medicine by researchers at the Division of Nephrology, Department of Medicine, Mount Sinai School of Medicine, New York,

“AGEs and OS [oxidative stress] are directly influenced by the intake of dietary AGEs, independent of age or energy intake. Thus, reduced consumption of these oxidants may prove a safe economic policy to prevent age-related diseases, especially in an aging population.”

Accumulated Risk

Developing AGEs through many food preparations previously considered harmless could, according to studies, pose a variation of accumulated health risks.

Some of these risks associated with AGEs include:

  • Inflammation
  • Diabetes
  • Cardiovascular disease
  • Kidney failure
  • Alzheimer’s
  • High blood pressure
  • Premature aging
  • Macular degeneration
  • Oxidation (systemic free radicals which are linked to various conditions and diseases)

Many studies confirm the accumulated risk of AGEs. Two of these are cited here:

Research from the Centre for Vision & Vascular Science, School of Medicine, Dentistry & Biomedical Sciences, Queen’s University Belfast, Belfast stated

“Since many cells and tissues of the eye are profoundly influenced by such processes, it is fitting that advanced glycation is now receiving considerable attention as a possible pathogenic factor in visual disorders…Some of this pathology serves as a sinister preamble to serious conditions such as age-related macular degeneration (AMD)”

A study out of Johns Hopkins University School of Medicine concluded,

“High circulating AGEs and RAGE [receptors for AGEs] predict cardiovascular disease mortality among older community-dwelling women. AGEs are a potential target for interventions, as serum AGEs can be lowered by change in dietary pattern and pharmacological treatment.”

The only way to reduce your consumption of AGEs is to re-adjust and/or minimize the root cause of such microscopic causation.

Avoiding AGEs

Whether you are obese or a bonafide gym rat, you could be at risk for AGEs simply by the way you prepare your food.

The top most causes of potential AGEs are:

  • Barbecuing
  • Grilling
  • Roasting
  • Baking
  • Frying
  • Sautéing
  • Broiling
  • Searing
  • Toasting

Foods high in AGEs (aka dietary advanced glycation end products called dAGEs) include:

  • Meat (particularly red meat)
  • Many cheeses
  • Fried eggs
  • Butter
  • Cream cheese
  • Mayonnaise
  • Margarine
  • Various oils
  • Some nuts
  • Fried foods

Prevent AGEs Progression

This detailed, internal process of AGEs might make you want to deny such a thing and just live life any way you like. On the other hand, you could see if ways to prevent it may help, even in the beginning. By changing over to healthier recommendations through scientific confirmation, results could be seen within a few weeks. Some telltale signs to look for might include more stamina, less joint pain, and better circulation.

Understanding ways to mitigate AGEs is essential to embracing the scientific findings.

According to research posted by the Journal of the American Dietetic Association (ADA),

“This report reinforces previous observations that high temperature and low moisture consistently and strongly drive AGE formation in foods, whereas comparatively brief heating time, low temperatures, high moisture, and/or pre-exposure to an acidified environment are effective strategies to limit new AGE formation in food.”

Through years of combined studies, organizations that include The American Heart Association, American Institute for Cancer Research, and the American Diabetes Association all concur on the following ways to reduce AGEs as recommended by the ADA,

“The current dAGE database demonstrates that a significantly reduced intake of dAGEs can be achieved by increasing the consumption of fish, legumes, low-fat milk products, vegetables, fruits, and whole grains and by reducing intake of solid fats, fatty meats, full-fat dairy products, and highly processed foods.”

Be aware of how AGEs may be forming in your body according to your dietary habits. Then, if possible, slow down and readjust your choices. It could be a good move for your future health.