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

2. Primary Sources of Advanced Glycation End-products (AGEs)

3. 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

4. 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.

5. 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

6. 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

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

8. 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

9. 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