Did you know that advanced glycation end products (AGEs) can make you age faster, and yet you can slow down the ageing health problems by reducing your intake of foods that contain them in higher concentrations? Continue reading to find out more.
What are Advanced Glycation End Products (AGEs)?
Advanced glycation end products (AGEs) are compounds that accelerate the ageing process in the body when you consume them or synthesise them from certain foods cooked in certain ways. After consumption, they accumulate in your tissues, making you age faster and contributing to the development of age-related diseases and conditions. AGEs are found in almost all foods, but some foods have much higher concentrations than others.
How do AGEs Harm You?
It has been proven that AGEs are toxic and immunogenic and can cause the development of various diseases and conditions, such as:
- They cause inflammation in the body – Chronic inflammation in the body leads to the development of the symptoms, conditions and diseases such as arthritis, chest pain, swelling, abdominal pain and like
- They cause skin damage – Wrinkles, age spots, reduced skin elasticity, delayed recovery from wounds, dermatitis, psoriasis, etc.
- Respiratory disorder – Breathing problems, asthma, shortness of breath, lung infections
- They trigger an immune response – Usually unwanted and excessive
- Neurodegenerative diseases – Parkinson’s and Alzheimer’s
- Cancer – Studies show that higher AGEs intake increases the risk of developing pancreatic and liver cancer
- Type 2 diabetes – and related conditions like diabetic retinopathy
- Cardiovascular diseases – Accumulation of AGEs is associated with cardiovascular events in patients with cardiovascular disease
Advanced Glycation End Products Forming Foods
There are 5 main categories of AGE-forming foods, and they are as follows:
- Meat – When meat is cooked at high temperatures, especially over an open flame or on a grill, it can produce compounds that contribute to AGE formation. Regardless of the cooking method, any browned, blackened, or charred meat will contain these compounds. The levels depend on the type of meat, the cooking method and the internal temperature.
- Fried food – Frying and other high-temperature cooking methods increase the amount of AGEs in food. Reheating and reusing cooking oils, common in commercial settings, contributes to the accumulation of AGEs, which are transferred to the food being fried.
- Cheese – Dairy products contain large amounts of fat, together with the natural sugar lactose. Therefore, aged and hard cheeses contain a high concentration of AGEs due to long ageing and drying at room temperature.
- Processed and packaged foods – Many processed and packaged foods contain added sugars and undergo high-temperature processing, such as baking and frying, which contributes to the accumulation of AGEs.
- Sugary foods – Foods with a high sugar content, such as candies, pastries and sugary beverages, can promote the formation of AGE.
Conclusion:
AGEs contribute to numerous health conditions, from skin ageing and respiratory disorders to neurodegenerative diseases and cancer. AGEs occur naturally as we age, but they are also found in large amounts in food.
To reduce the risk of developing disease, we must:
- Avoid AGE-forming foods
- Adopt healthier cooking methods
- Avoid added sugars in food and choose foods rich in antioxidants, such as citrus fruits, berries, nuts, spices, cruciferous vegetables and green tea
Looking for more articles like this? Check these out:
- Did You Know That… Body Detoxification…
- Did You Know That… Infused Water…
- Did You Know That…Intermittent Fasting
➥ DISCLAIMER. This post does not intend to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.