AGE Foundation’s Uribarri talks AGEs with Chicago radio station
The article, “Grilled meats serve up dangerous compounds, but you can avoid some,” was written by Monica Eng. The article also contains the radio spot, titled “Is your BBQ promoting cancer and dementia?”
The article stated:
“Dr Jaime Uribarri of Mount Sinai Medical Center says what matters are the AGEs — the crispy, browned, tasty bits that form on the outside of grilled meat and other foods. In the kitchen they’re considered flavor, but in most medical labs, Uribarri says, they’re linked to inflammation that causes ‘diabetes, cardiovascular disease, kidney disease, dementia and essentially most of the chronic medical conditions of modern times.’”
The article also referenced the recent Mount Sinai research linking AGEs to Alzheimer’s and diabetes.
Both Uribarri and Peter Guengerich, a biochemistry professor at Vanderbilt University School of Medicine, were quoted in the article as saying that grilling meat is okay if done in moderation.
Meanwhile, Uribarri offered some suggestions on how to reduce AGEs in meat:
“Make sure the meat is not left for very long periods of time on the grill,” he says. “Whenever possible, the meat should be marinated or freshened with juices during the cooking. And simultaneously, eat a lot of fruits vegetables and things that will kind of antagonize the bad effects of these compounds.”
Uribarri also suggested an alternate way of cooking meat:
“So take for example a piece of meat,” he says. “You put it on the grill to cook for half an hour, you generate so many AGEs. Then you take the same piece of meat, but now you put it under a lot of water to cook as a stew, you generate much much fewer.”
Finally, the article provided the following list of ways to reduce the formation of AGEs:
- Cover grill with foil to reduce drips and flare ups, which produce PAHs [polycyclic aromatic hydrocarbons], or consider wrapping your meat in foil before placing it on the grill.
- Marinate meat with vinegar, lemon juice or wine for at least 10 minutes before grilling. This can alter its pH, thus reducing the formation of AGEs during cooking.
- Rub your meat with rosemary or other antioxidant rich fresh herbs before cooking.
- Before eating, scrape off the carcinogenic “black crud” that may develop on meat or other foods during grilling.
- Remove browned and blackened chicken skin before eating.
- Eat cabbage, broccoli, Brussels sprouts and other cruciferous vegetables on a regular basis to provide your body with sulforaphane, which has been known to help clear DNA damaging compounds more quickly. Eat antioxidant rich, deeply colored fruits and vegetables with your grilled meats to help counter the effects of the compounds.
- Consider a weenie boil rather than a weenie roast. You will produce many fewer AGEs in the process.
Note: The article and radio segment provided arguments both supporting and denying the serious nature of AGEs. The AGE Foundation strongly believes in the importance of living a low-AGE lifestyle and the consequences that come with avoiding to do so. The rapidly growing number of scientific studies about AGEs supports this viewpoint.