thumb_5E6822C7B45A4EC39A4EE01F9CB164CETwo studies suggest a link between AGEs (advanced glycation end-products) and the development of atherosclerosis – the buildup of fats, cholesterol and other substances in and on the artery walls.

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Uribarri 2Mount Sinai Medical Center physician Dr. Jaime Uribarri, a member of the AGE Foundation’s advisory board, was cited in a recent article about a study published in the Journal of Alzheimer’s Disease.

The article is titled, “New study postulates the role of dietary advanced glycation end products in the risk of Alzheimer’s disease.” The study in question provides evidence that cooking foods at high temperatures increases the risk of Alzheimer’s disease, thanks to advanced glycation end-products (AGEs).

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ColaandIceIf you’re still looking for a resolution to make for the new year, you may want to consider cutting back on soda or giving it up altogether. In recent months, multiple articles have been published that link soda to harmful AGEs.

One such article, which was written for Byrdie, was titled “Soda and Your Skin: New Research That Will Make You Rethink Your Drink.” Article author Deven Hopp spoke with the AGE Foundation’s very own advisory board member Dr. Brett West.

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Uribarri 2Dr. Jaime Uribarri, a member of the AGE Foundation’s Advisory Board, was featured last month in an article and radio segment by Chicago radio station WBEZ.

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.’”

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Grocery vegetablesBritish publication Daily Mail has been no stranger to advanced glycation end-products, having written a series of articles about them. Now they’ve written another, this one focusing on a new low-AGE diet.

This most recent article, “How you could eat your way to younger skin in 28 days,” was written by Louise Atkinson. She focused on the new book “Younger Skin in 28 Days,” written by nutritionist and skin specialist Karen Fischer. The book presents a 28-day diet for taking years off one’s appearance and improving their overall health.

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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 ( 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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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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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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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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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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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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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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The AGE Foundation’s own Pat Baird just made a television appearance on Fox 9 Morning News in Minnesota, educating viewers on the subject of “prescriptive eating.” Naturally, one of the health issues that she discussed was AGEs.

A member of the AGE Advisory board in addition to a media spokesperson and award-winning author, Baird is a registered dietitian. On her television segment, she discussed what types of natural foods address certain health needs.

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Pat Baird

Pat Baird, MA, RD, FADA

The AGE Foundation is pleased to welcome the newest member of the AGE Advisory Board, Pat Baird. Ms. Baird is an award-winning author, media spokesperson, and specialist in the development and communication of information on nutrition and health issues for consumers and health care professionals.

She received her Master’s degree from New York University in Nutrition and Dietetics and is a Registered Dietitian and Fellow of the American Dietetic Association. She is an award-winning author of five books and also serves on the Board of The Dietetic Internship Program at New York-Presbyterian Medical Center and the Connecticut Academy of Nutrition and Dietetics.

In addition to her role as nutrition consultant to several global companies, Ms. Baird often serves as a media spokesperson. Her national appearances include CNN, Daily Buzz, and the CBS Morning Show, to name a few.

“Ms. Baird’s extensive knowledge and expertise in the areas of nutrition and AGEs are well-known throughout the healthcare community,” says Jeff Johnson, Vice President of the AGE Foundation. “We are excited to have her on our board and eagerly await her contributions to furthering awareness about the role of diet in AGEs.”


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