AGE articles continue to spread awareness
Want more proof that advanced glycation end-products are being recognized by more and more media outlets? AGEs continue to pop up in articles, blogs and news segments all over the place (like we wrote about here, here and here), and we’ve got another batch of articles to show you.
They come from a variety of sources, including Yahoo!’s Malaysian entertainment website, an online resource for inspiration and spirituality, an organization centered around integrative medicine, a Pakistani newspaper and website, and a beauty and wellness website.
Bacon Gives You Wrinkles: And Six Other Foods That Make You Age (Yahoo! Malaysia Entertainment): “It’s sad news for all the BBQ fans out there, but it turns out BBQs can make you age prematurely. Why? Well, when we cook our meat using dry heat (this includes barbequing) we produce more Advanced Glycation End products (also known as AGEs) in the foods we are cooking. AGEs speed up the ageing process. So, if you want youthful skin, skip the alfresco dining.”
How to age gracefully with good nutrition (Beliefnet): “Researchers are finding a link between substances known as advanced glycation endproducts (AGEs) and age-related problems like cataracts, wrinkles, blocked arteries, diabetes and Alzheimer’s disease. AGEs may be produced by your body when your blood sugar is high, or introduced into the body when you consume high-AGE foods, such as meats cooked at high temperatures (e.g. frying, baking).
The glycation process that produces AGEs is actually involved in the aging of skin – it causes cells to become stiffer and more damage-prone. In turn, AGEs are found to increase oxidative damage to cells, alter their functions, as well as contribute to inflammation.
So, if you wish to age at a gentler pace, eat less AGE-foods and watch your blood-sugar levels.”
Good News About a Vegetarian Diet (Dr. Weil): “The iconic elements of fast food, bacon and French fries have long been vilified, and new research suggests that chemicals formed in foods cooked at high heat, called advanced glycation end products (AGEs), may set you up for memory and cognition problems later in life. We have known for some time that AGEs are linked to inflammation and premature cell aging. The latest on their harmful effects comes from a study enrolling 93 adults over age 60, showing that insulin resistance and cognitive issues were more common among those with high blood levels of AGEs than they were among study participants with low levels of these compounds.”
5 strategies for vibrant, healthy summer skin (Daily Times): “You know sugar isn’t doing you any favours, and that especially proves true with your skin. Sugar attaches to the protein collagen in a process called glycosylation or glycation. ‘Glycation is what happens when sugar molecules glom onto protein molecules,’ says [Dr. Jonny] Bowden. ‘These sticky proteins gum up the works like cotton candy, and eventually creates AGEs (advanced glycation end products).’ One study in the journal Experimental Gerentology found that skin AGEs accumulation contributes to the loss of skin elasticity.”
Healthy But Tasty: How to do a Healthy BBQ (Get the Gloss): “AGEs are also formed when cooking food at high temperatures. AGEs can build up in our body through excess sugar consumption but also from high temperature cooking methods and cause oxidative stress which over time leads to inflammation and is associated with neurological decline, an increased risk of heart disease, diabetes, kidney failure let alone speeding up the aging process – yes, wrinkles!”