Overview of advanced glycation end-products (AGEs) Part 3

Primary Sources of Advanced Glycation End-products (AGEs)

Primary Sources for AGEs Exogenous Sources: Food, especially the browning technique that gives food the acquired flavor we enjoy Achieved by cooking protein with sugar in the absence of water leading to the formation of AGEs 30% of food borne AGEs are absorbed when ingested Synthetic AGEs are added into foods by manufactures, especially processed or precooked foods

Primary Sources for AGEs Tobacco smoke, for example, is a well-known exogenous source of AGEs. The combustion of various pre-AGEs in tobacco during smoking gives rise to reactive and toxic AGEs. Serum AGEs or LDL-linked AGEs are significantly elevated in cigarette smokers. Diabetic smokers, as a result, are reported to exhibit greater AGE deposition in their arteries and ocular lenses Primary Sources for AGEs Tobacco smoke The combustion of various pre-AGEs in tobacco during smoking gives rise to reactive and toxic AGEs.

Primary Sources for AGEs Most sweeteners today are approximately 50% fructose or fructose derivative Primary Sources for AGEs Fructose and galactose undergo glycation at about 10 times a higher rate than glucose

Primary Sources for AGEs Endogenous Source: Takes place within your body through normal metabolism Most of the blood sugar goes to providing energy that your body needs A small proportion of the blood sugar is glycated to form AGEs in patients with normal blood glucose Formation of AGEs is accelerated in diabetic patients due to increased availability of glucose Low glucose concentration will unhook the sugars from the amino groups to which they are attached; however, chronically high glucose concentrations will have the opposite effect

Reducing or Negating the Effects of Advanced Glycation End-products (AGEs)

Low AGE Diet Dietary Modifications Reduce intake of Processed or precooked foods, such as boxed foods, frozen meals, etc Full-fat dairy Meat Fried/oven-fried/broiled foods Butter/Mayo/Cream Cheese Foods with the highest AGE content: High fat foods (butter, cream cheese, mayonnaise, and cooking oils) High protein foods (meat and meat substitutes including tofu) Carbohydrate-dense foods Foods with the lowest AGE content: Low-fat dairy Vegetables Fruits Preparation of Food determines AGE content: Highest AGE: oven frying, deep frying, broiling and processed or precooked foods Lowest AGE: stewing, boiling, poaching and microwaving

Low AGE Diet Increase intake of Fish (not fried or breaded) Vegetables Fruit Low-fat dairy Legumes/Whole grains Boiled/Poached/Stewed foods Nuts Dietary changes needed to reduce AGE intake are very similar to a “whole-foods” diet recommended for diabetes and heart disease