Articles say AGEs lead to premature aging of skin
AGEs naturally build up in our bodies over time, but diet and lifestyle choices can accelerate AGE accumulation and affect how quickly AGE damage manifests itself, including how quickly the effects can be seen on our skin.
Two recent articles explain how eating too much sugar increases the formation of AGEs and causes premature aging.
In the article, dermatologist Jill Waibel, MD, explains how 20 percent of our wrinkles are caused by our daily habits. She said one of the most important ways we can protect our skin from premature aging is by breaking the habit of a sugary diet.
“Refined sugar isn’t just bad for your health — it’s bad for your skin, too. Waibel explains, eating too much sugar causes glycation, a process that occurs when your body has excessive amounts of sugar. This affects the normal function of your cells as the excess sugar molecules join together with protein molecules to create products that are foreign to your body, also known as advanced glycation end products (AGEs).”
Waibel explains that these AGEs affect collagen and elastin, causing them to break down. As a result, wrinkles and lines form on your face. She said the bottom line is that it’s best to skip the refined sugar whenever possible.
Skin care expert Heather Vounnou explains how glycation has become a major anti-aging concern and how some assumedly healthy foods have the hidden ability to increase glycation. She focuses specifically on how high GI (Glycemic Index) foods and foods high in fructose encourage the speedy development of AGEs in the body.
“We develop wrinkles as we age, due to the slow, natural process of collagen degradation throughout our body. When we include sugar into our diets on a regular basis we speed up this process. This results in rapid or premature aging as our skin’s level of elasticity declines.”
In order to avoid dull, wrinkled skin, Vounnou encouraged individuals to try replacing all high GI foods with low GI alternatives, looking out for foods that are high in sugar content, even natural sugar, and eradicating or reducing the consumption of these where possible.