shutterstock_107192183Mint, India’s second-largest business newspaper, recently published a dietary article that discussed AGEs and the risks they pose.

Columnist Kavita Devgan, in her article “A very faulty plate,” stressed that moderation is key to staying healthy, and selected specific types of foods that many people consume in excess when they should be doing the opposite.


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ButcherShopDemocrat & Chronicle, a New York-based newspaper, recently published a column discussing AGEs.

Registered dietitian Tami Best wrote the column, titled “Red meat can be part of a healthy diet.” Best was answering the following submitted question: “How often should I eat red meat?”


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shutterstock_156660869The Bangor Daily News, a family-owned newspaper in Maine, just featured an article about dietary AGEs.

The article, “Mix up your cooking methods, avoid sugar for anti-aging benefits,” was written by columnist Georgia Clark-Albert. She is a registered dietitian nutritionist and certified diabetes educator at Penobscot Community Health Care in Bangor.

Clark-Albert wrote:

“Today’s diets contain high levels of harmful compounds called advanced glycation end products, or AGEs, which accumulate in the body over time. All of our cells are affected when too many AGEs build up, a process linked to aging and the development or worsening of chronic illnesses such as Alzheimer’s, cardiovascular and liver diseases. AGEs contribute to increased oxidant stress and inflammation, which also are tied to the epidemic of diabetes.”


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shutterstock_3141845In the recent article “Three worst food mistakes you can make for your skin,” the Oye! Times warned readers about Advanced Glycation End-products and their damaging effect on the skin.

Columnist Aaliya Imtiaz highlighted sugary foods, beverages, and starchy and superior glycemic food items as things in our diet that can harm our skin.

Starting with sugary foods, she stated that foods that are packed with refined carbohydrates and sugar cause blood sugar levels to spike and cause chronic inflammation in the body. This rapid spike damages collagen and elastin – the connective tissue that keeps the skin supple and firm – in a process called glycation, she wrote.

“Whenever you intake sugary foods like chocolates, candies, ice cream, processed foods and condiments, the digested sugar attaches to your collagen in the skin permanently.

“Glycation can worsen your skin conditions. The sugary foods stimulate the production of oil in the skin and pore clogging skin cells shed faster. Research has also revealed that sugar loaded diets encourage premature aging and fine lines. If you are concerned with premature aging then consider the replacement of sugary and processed carbs with fresh vegetables.”


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1394879597_todays-dietitian-march-2014-1The March issue of Today’s Dietitian featured an article on AGEs, and cited the AGE Foundation and multiple members of its Advisory Board.

Titled “Advanced Glycation End Products,” the article was written by Lori Zanteson. Today’s Dietitian is a monthly magazine for nutrition professionals, and according to its website, has a circulation of 40,000 and a readership of 110,000.

Zanteson wrote:

“It’s well-known that overeating and obesity can lead to insulin resistance, triggered by chronically elevated oxidative stress and chronic inflammation. Recent evidence has found that excessive consumption of advanced glycation end products (AGEs), harmful compounds that stem from cooking foods at high temperatures and accumulate in the body as people age, are a major cause of this inflammation that can increase the risk of insulin resistance and type 2 diabetes.”


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Uribarri 2The website for Channel 9 News in Denver (9NEWS.com) recently featured an article on AGEs and aging, using a study from the AGE Foundation Advisory Board’s Dr. Jaime Uribarri as a source.

The article, “Limit AGEs to Slow Aging,” discussed what is truly in our control when it comes to slowing down the signs of aging. It referenced the report “Advanced glycation end products in foods and a practical guide to their reduction in the diet,” written by Dr. Uribarri, among others.


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shutterstock_159823835A recent PRWeb article highlighted research on the effects that dietary AGEs have on the brain and other facets of one’s health. The article, titled Avoiding Harmful Byproducts of Heat-Processed Foods Protects Against Risk of Alzheimer’s Disease and Diabetes,” stated:

“Advanced glycation endproducts, or AGEs, are compounds commonly found in the so-called ‘Western diet,’ and previously have been linked to increased body weight, diabetes, and possibly Alzheimer’s disease. Now, researchers at the Icahn School of Medicine at Mount Sinai have shown that AGEs also cause brain changes similar to Alzheimer’s disease and pre-diabetes.”


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Pat BairdThe Mendota Reporter, a publication covering news in and around Mendota, Illinois, recently interviewed AGE Foundation Advisory Board member Pat Baird about Advanced Glycation End-products.

The article based off that interview, titled “Four numbers you need to know for good health,” stated:

“Advanced Glycation End-products (AGEs) are markers for the aging of our internal organs, tissues and body systems. Research shows that AGEs are linked to nearly every chronic disease we face today, such as obesity, kidney, heart and eye disease, and dementia.”


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junkfoodOur skin can look younger if we avoid certain unhealthy foods, according to a recent Jewish World Review article.

Gretel H. Schueller’s article “Turn back time by avoiding these foods that age your skin” stated that while wrinkles are a natural part of aging, that doesn’t mean we can’t do anything to prevent them.

Schueller wrote:

“While plenty of us spend lots of money on creams and cleansers, the best place to find anti-aging products is in your grocery store or garden. What we eat is just as important–if not more so–as what we slather on our skin.

“Nourishing our skin from the inside out can help beat the clock. And just as some foods can help slow the effect of time, other foods can speed up our skin’s aging process, contributing to wrinkles and sagging.”


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doctor_with_signThe Bermuda Sun recently featured an article about diabetes, and Advanced Glycation End-products were also addressed in the article.

Written by Bermuda Sun columnist Colin Ayliffe, the article is titled “Balancing our blood sugar prevents diabetes onset.”

Ayliffe wrote:

“Balancing our blood sugar is essential in preventing the onset of Type 2 diabetes, a debilitating condition that is all too prevalent in Bermuda. Diabetes is a serious and sometimes fatal disease. But it can be prevented.


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spoonfull-of-sugar

A group of recent Daily Mail articles – written by the co-authors of an anti-sugar book – focused on the negative health effects of sugar, including Advanced Glycation End-products.

Dermatologist Patricia Farris and nutritionist Brooke Alpert first teamed up to write “The Sugar Detox,” a book designed to help people improve their health through a three-day detox plan to get sugar out of one’s system.


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shutterstock_116018326A recent Natural Society article titled “8 Foods that Speed Up Ageing While Promoting Sickness” encouraged readers to avoid certain foods should they want to age gracefully and avoid illness.

Author Paul Fassa wrote:

“Eating what’s quick, convenient, and tasty may fit your lifestyle for now, but you may be subjecting yourself to progressively worsening health. If you don’t shift to a healthier diet, someday sooner rather than later you’ll be a young person in an old person’s body, wondering what happened.”


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By: Pat Baird, AGE Advisory Board

shutterstock_141950908As a dietitian, I am very conscious of how the foods we eat and the way we prepare them help determine the levels of Advanced Glycation End-products (AGEs) in our bodies. It’s important that everyone learns how to lower their AGE levels through their diet, and my goal is to help others accomplish that.

But AGEs are not solely a result of our diet. They are also a result of our lifestyle.

Inactivity is a key AGE accelerator. Without enough exercise, our AGE levels will climb higher and higher. We use protein and sugar when we exercise for energy and recovery, but when we are inactive, our bodies do not use that protein and sugar for their intended function. Instead, the excess protein and sugar combine to form harmful AGEs inside our bodies.


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By: Pat Baird, AGE Advisory Board

shutterstock_113341153Diets and weight loss are always a hot topic, but even more so this time of year as people strive to keep their recent New Year’s resolutions. But reaching and maintaining a healthy weight is always important, as doing so will improve a number of important health markers, including the control of your Advanced Glycation End-product (or AGE) levels.

I can certainly appreciate the need for a healthy diet, as nutrition is at the heart of everything I do. Allow me to make a couple suggestions for you to follow not just for the New Year, but throughout your life.

First, cut down on sugar. Excessive consumption of processed foods leads to an overabundance of sugar in our body, which in turn leads to increased AGE levels. AGEs prematurely age our bodies and diminish our appearance, all while leading to a wide variety of other health concerns.


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shutterstock_132141794AGEs have been gaining attention all around the world, and recent AGE Foundation blogs have highlighted AGE articles or studies from England, South Africa, Denmark and Italy. AGE awareness exists Down Under as well, as evidenced by an article that was recently published in Australia.

Titled “Skin SOS,” the article appeared on Cosmetic Beauty, a website dedicated to cosmetic surgery and beauty.

Author Caitlin Bishop wrote:

“It’s easy to tell when your skin sends out an SOS. Your once clear complexion may have erupted in a seemingly unstoppable outbreak of acne; it may appear red and flushed or dry and cracked. Too long spent in the sun might have fast tracked your path to fine lines and wrinkles, and pigmentation may be starting to rear its head. Here, we get to know some of the most common skin concerns, investigating the causes, symptoms and cures.”


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TruAge_ScannerMail Online, website for British newspaper Daily Mail, recently featured an article about Advanced Glycation End-products and a scanner capable of measuring them. The scanner’s technology was developed by Dr. Andries Smit, a member of the AGE Foundation’s Advisory Board.

Written by Bianca London, the article is titled “Is your roast chicken giving you wrinkles? New scanner reveals damage caused by baking and frying food.”


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STIRBAN SMALLThe AGE Foundation is pleased to announce the addition of Dr. Ovidiu Alin Stirban to the AGE Advisory Board.

Dr. Stirban currently serves as the Director of Endocrinology and Diabetes Complications at the Institute for Metabolic Research in Neuss, Germany and brings a wealth of experience and knowledge to the AGE Advisory Board.

Seen as a leader in the medical research industry, Dr. Stirban’s expertise is centered on Diabetic Neuropathy and in vivo effects of Advanced Glycation End-products.


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2Articles about how AGEs lead to aging skin just keep pouring in. One of the most recent websites to touch on the issue was South Africa’s Beauty Bulletin, which featured an article titled “Does Sugar Cause Wrinkles?

Said the article:

“During a process called glycation, sugar attaches to protein fibres in your blood stream forming toxic new compounds called Advanced Glycation End products (or AGEs – how ironic!). As these AGEs build up, they cause inflammation and the protein fibres of collagen and elastin are damaged. Skin starts to lose its elasticity and is no longer firm and supple. It cannot spring back into its original position after a smile or a frown, and wrinkles start to appear.

“Sugar also causes damage to the more stable Collagen II and Collagen III and only the weaker, less resilient, Collagen I, is left. Collagen I is easily damaged, so skin loses its elasticity more quickly this way.”


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sugar-written-in-sugarA recent Elle UK article had some strong words for sugar, as evidenced by the article’s title: “Sugar ‘is the new tobacco.’

Written by Amy Lawrenson, the article discussed various health issues associated with excessive sugar consumption, including AGEs.

Lawrenson quoted Simon Capewell, professor of clinical epidemiology at the University of Liverpool, as saying:

“Sugar is the new tobacco. Everywhere, sugary drinks and junk foods are now pressed on unsuspecting parents and children by a cynical industry focused on profit not health.

“The obesity epidemic is generating a huge burden of disease and death.”


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joint-inflamation-illustration(375x500)Those who follow the AGE Foundation are constantly seeing articles about the role that Advanced Glycation End-products play in aging and damaging our skin, in addition to articles about various other health issues associated with AGEs, such as diabetes. But did you ever consider that AGEs could play a role in hip fractures?

MedPage Today did, having published an article titled “Glycation Product Linked to Hip Fracture Risk.”

According to the article, which was written by Cole Petrochko, researchers believe that patients with the highest level of serum carboxy-methyl-lysine are at the greatest risk of hip fracture.


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junk-food-on-white-backgroundFemale First, an England-based women’s website that covers entertainment, lifestyle, fashion, beauty and other topics, recently featured an article titled “Healthy diet tips for glowing and youthful skin.”

Written by Taryn Davies, the article features advice from Dr. Stefanie Williams, a dermatologist who wrote the book “Future Proof Your Skin: Slow down your biological clock by changing the way you eat.” For Davies’ article, Williams provided 10 tips on how to maintain healthy skin, and she made it a point to encourage readers to avoid excessive AGEs.


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ChickenFood Consumer highlighted a recent study that involved the link between diabetes and AGEs. According to the article, “High-heat treated food may boost risk of diabetes mellitus,” the study found that eating foods with high levels of Advanced Glycation End-products may increase the risk of type 2 diabetes mellitus.

“For the study, 74 overweight women who did not have type 2 diabetes mellitus were randomized to follow a diet either high or low in AGEs for four weeks. Fasting insulin concentrations and urinary AGEs were measured before and after intervention.”


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Uribarri 2Dr. Jaime Uribarri, a member of the AGE Foundation’s Advisory Board, recently collaborated with Dr. Helen Vlassara to write the report “Advanced Glycation End Products (AGE) and Diabetes: Cause, Effect, or Both?

The report was highlighted in a Food Consumer article titled “Type 2 diabetics should reduce intake of AGEs.” Food Consumer is an online news outlet focusing on food, diet and health.

Referring to Uribarri’s and Vlassara’s study, the Food Consumer article stated:

“A new report suggests that patients with type 2 diabetes mellitus may [be] better off avoiding dietary intake of advanced glycation end products (AGEs), which are found [in] high [amounts] in the blood of type 2 diabetics.”


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Everyone would love to look and feel younger, so aging is a very popular topic in the media, and Advanced Glycation End-products are gaining more and more traction in the media as well. One need only look at all the articles and blogs shared on this website to get a sample of how ubiquitous the topics of aging and AGEs are.

Add xStylish.com to the list of sources that have touched on AGEs and their relation to premature aging. The women’s interest website recently featured a blog by Melissa William titled “Eight Causes Of Aging.”

It should come as no surprise to those that follow the AGE Foundation that the very first cause of aging to be listed was the accumulation of AGEs:

“AGE is shoAGEformation_imagert for Advanced Glycation End-products, which are harmful compounds that affect nearly every cell and molecule in your body. Glycation refers to the way sugars, or glucose, bind with proteins in a way that stiffens body cells. Glycation makes your body cells less pliable and vulnerable to damage and premature aging.”


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As noted by Bustle columnist Tori Telfer in her article “Why Glycation is Responsible for Aging Skin,” everyone’s talking about glycation lately.

“Although the scientific knowledge [about glycation] has been around for decades, it’s become a veritable beauty buzzword these days: anti-glycation diets, anti-glycation skincare,” Telfer wrote.


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Pat Baird AGE Foundation Advisory Board member Pat Baird instructed the public on how to keep their AGE levels in check in a recent ExpertBeacon article titled, “Reduce advanced glycation end-products to slow aging and prevent degenerative diseases.”

A registered dietitian, Baird emphasized the importance of being mindful of our AGE levels. She wrote:

“When it comes to our overall health, we often think about our cholesterol, blood pressure and body mass index (BMI). However, there’s a fourth medical marker that’s just as important but rarely discussed—Advanced Glycation End-products (AGEs). At high levels, AGEs are harmful compounds when proteins combine with excess sugar. AGEs can also [be] consumed through the food we eat.

“Over time, AGEs can reach high levels in our body and cause damage that accelerates the aging process from the inside out and impacting nearly every age-related health concern we discuss today. And as more studies are released surrounding AGEs, the more we learn about the role they play in the rise of diabetes, osteoporosis, heart disease, Alzheimer’s and more.”


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The Huffington Post recently cautioned the public about AGEs and other consequences that certain diets have on our skin.

In an article titled “The 3 Worst Food Mistakes You Can Make For Your Skin,” Rebecca Adams – Associate Editor for HuffPost Style – wrote:

“In 2008 alone, Americans spent $35 billion on cosmetics and skincare. But are all these dollars wasted when we follow a diet that causes acne, premature aging and other skin conditions? It sure seems so.”


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A recent Flixya blog titled “Will how you will Prepare Food Increase Your Possibility of Diabetes?” warned of the risks that come with caramelizing food via broiling, grilling or searing under high temperatures. It stated:

“In the course of the browning action in cooking, water is removed in the form of steam and the product’s sugars will be degraded. The end products are AGEs, which happen to be a sugar molecule that bonds with a protein molecule without the reaction restricted by an enzyme. This process produces a non-functioning glycated protein structure, also called AGEs.”


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As a recent The Daily Meal article stated, it’s no secret that fast food is typically high in calories, saturated and trans fats, sugar, and sodium. Likewise, it’s no secret that excessive consumption of fast food can lead to obesity, heart disease, type 2 diabetes, and stroke.

But as noted in that particular article, titled “The Side Effects of Fast Food That No One Talks About,” there are additional risks that come with an unhealthy diet, including increased AGE levels.


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AGEs are a global issue, not just an American issue. Thankfully other nations are also recognizing the problems that AGEs cause in our lives, and one such example of that recognition is an article on AGEs that was just published on the Italian website for Marie Claire. The article also cites the AGE Foundation and quotes AGE Advisory board member Michelle Davenport.

If you’re not brushed up on your Italian, worry not; an English version of the article can be read here thanks to Google Translate. While the translation isn’t perfect, it nevertheless helps convey the article’s message.


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