What are A.G.E.s?
Advanced glycation end-products (A.G.E.s) are harmful oxidative compounds that play a significant role in many chronic diseases. A.G.E.s are formed in our bodies when sugar combines with fat, protein and even genetic material in a process known as glycation. In addition to A.G.E.s that are formed endogenously in the body, A.G.E.s are also consumed in the foods we eat. Methods of cooking and preparing foods alters their A.G.E. content. More highly processed foods, as well as foods that are cooked at higher temperatures through grilling, broiling, roasting and frying will dramatically increase levels of A.G.E. formation.
Our bodies are only capable of eliminating a fraction of A.G.E.s. Over time they accumulate in our tissues, causing increased oxidative stress and inflammation. Research suggests that high A.G.E. levels have been linked to the development of many chronic illnesses, such as heart disease, kidney failure, diabetes, Alzheimer’s and premature aging. On the other hand, low A.G.E. levels have been linked to accelerated wound healing, decreased inflammation and oxidative stress, improved insulin sensitivity, and even a longer lifespan. It is clear that A.G.E.s play a substantial role in the development of chronic diseases, and therefore monitoring A.G.E. levels should be considered as an important marker of overall health.
How are A.G.E.s formed?
A.G.E.s are created in the body as we break down nutrients to provide energy for our bodies to work. They are also found naturally in the foods we eat every day. In both cases, they are formed when sugar comes into contact with proteins, fats and DNA. This process in known as glycation. Methods of cooking and preparing foods alters their A.G.E. content. The heat applied both during cooking and in the preparation and manufacturing of more highly processed foods causes more glycation to occur, and in turn, substantially increases their A.G.E. content. On the other hand, raw or minimally processed foods typically have a lower A.G.E. content in comparison.
How do A.G.E.s impact our health?
Our bodies are only capable of eliminating a fraction of the A.G.E.s they are exposed to, and over time these chemicals accumulate in our tissues and organs, causing increased oxidative stress and inflammation. To make matters worse, the increased oxidative stress and inflammation can then lead to production of more A.G.E.s which perpetuate the cycle. This causes our tissues and organs to grow older more quickly. As a result, high A.G.E. levels in the body are linked to the development of many chronic illnesses, such as heart disease, kidney failure, diabetes, Alzheimer’s and premature aging. On the other hand, low A.G.E. levels have been linked to accelerated wound healing, decreased inflammation and oxidative stress, improved insulin sensitivity, and even a longer lifespan.
What can we do?
Good news! Research is now beginning to give us real insights into how we can reduce our risks and exposure to A.G.E.s. The first step is spreading understanding and awareness. Staying away from foods that inherently have high A.G.E. levels, in conjunction with using low - A.G.E. methods of food preparation will significantly lower the total A.G.E. stores within our bodies. It is clear that A.G.E.s play a substantial role in the development of chronic disease, and therefore monitoring of A.G.E. levels should be considered as a marker of overall health.
