AGEs, FOOD SUBSTANCES THAT ARE INVOLVED

In addition to AGEs that form within the body, AGEs also exist in foods.

Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease.

AGEs are naturally present in uncooked animal-derived foods, and cooking results in the formation of new AGEs within these foods. In particular, grilling, broiling, roasting, searing, and frying, propagate and accelerate new AGEs formation.

A wide variety of foods in modern diets are exposed to cooking or thermal processing for reasons of safety and convenience as well as to enhance flavor, color, and appearance.

It had previously been assumed that dietary AGEs (dAGEs) are poorly absorbed; their potential role in human health and disease was largely ignored. However, recent studies with the oral administration of a single AGE-rich meal to human beings clearly show that dAGEs are absorbed and contribute significantly to the body’s AGEs pool.

FOODS HIGH IN AGES

•         AGEs are particularly high in animal-derived foods that are high in fat and protein, such as meats (especially red meats), which are prone to AGE formation through cooking.
•         Sugary foods and highly processed and prepackaged products (e.g candy, cookies, meat, cheese, cakes, soda, and pastries) also are high in AGEs.
•         Fats, including butter, margarine, and oil.
•         Fried foods.

FOODS LOW IN AGES

•       Fruits and vegetables 
•      Seafood
•       Whole grains
•       Low-fat breads
•       Pasta
•       Vegetarian burgers

Read FACTORS THAT WORSEN AGEs for more details on AGEs.

In case you missed the first part, read AGEs, DAGEs, RAGEs; BEWARE!!! to have a basic knowledge of what AGEs are.

#STAYHEALTHY.