As if slowing the aging process and avoiding body-deteriorating habits weren’t enough motivation to stay away from AGEs, more and more scientists are finding a connection between these harmful metabolic byproducts and serious mental illnesses.
The presence of AGEs is often indicative of oxidative stress, which is thought to be a contributing factor in the development of diseases including schizophrenia, ADHD, Parkinson’s, Asperger’s, Alzheimer’s, autism and even cancer. In fact, AGEs are believed to speed up oxidative cell damage, thus accelerating the aging process and increasing the chance of disease development.
Mount 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).
If 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.
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.’”
21 Jun 2014
Today is a very important day for the AGE Foundation, as it’s the second annual AGE Awareness Day. This global event was started last year by the AGE Foundation because of the lack of public awareness regarding advanced glycation end-products.
These harmful compounds lead to premature aging, and have been linked to nearly every single serious health issue that we suffer from today. Our AGE levels are every bit as important as the other major medical markers (blood pressure, body mass index and cholesterol), but while scientific research of AGEs has steadily increased over time, public knowledge hasn’t been close to where it needs to be at.
June 21 will mark the second annual AGE Awareness Day, which was started by the AGE Foundation to bring attention to the serious health issue that is advanced glycation end-products. This is not a regional event, but rather a global one.
So, it’s quite appropriate that media outlets across the world have been focusing on AGEs. In recent months alone, AGEs have been covered by media outlets in the United States, Canada, the United Kingdom, France, Belgium, Italy, Germany, China, Japan, Sweden, Denmark, Pakistan, India, Egypt, Bermuda, Australia, South Africa, the Netherlands, Romania, Lithuania, and more.
18 Mar 2014
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.
“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.”
The 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.
The 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.”
09 Feb 2014
By: Pat Baird, AGE Advisory Board
As 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.
08 Feb 2014
By: Pat Baird, AGE Advisory Board
Diets 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.
03 Feb 2014
Mail 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.”
The 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.
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.
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.
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.”
The AGE Foundation, in conjunction with Japan’s AGE Measurement Promotion Association, will hold the 2013 International AGE Research Symposium this Friday, August 30, at the Marunouchi Hall and Conference in Tokyo.
The event will feature renowned AGE experts, nutritionists, researchers, and doctors from around the world as they discuss AGEs and present research regarding the latest insights on the effects of iridoids on AGEs.
Following the event, several presenters will address members of the media and discuss the latest research on AGEs in the United States as well as the Japanese lifestyle and AGEs. Following the presentations, a Q&A session will be held.
30 Jul 2013
We already know that sun damage is one of the worst things you can do to your skin. Ultraviolet radiation from the sun (and tanning beds) is the number one cause of skin cancer. It can also break down the fibers in your skin, leading to wrinkles and premature aging. An increased awareness in the effects of the sun means more people are slathering on sunscreen and steering clear of tanning beds.
While protecting your skin from the sun is crucial for preventing skin cancer, the sun isn’t the only thing that causes your skin to wrinkle and age. AGEs are just as damaging to the skin. When excess sugar and protein combine to form AGEs, the protein becomes stiff and damaged. The proteins that keep the skin wrinkle-free are called collagen and elastin. Unfortunately, these proteins in the skin are the most susceptible to becoming AGEs. AGEs break down the collagen and elastin, causing skin to wrinkle and sag.
“When you’re younger, your body is producing more collagen and can ward off much of the damage,” says Amy Heaton, MD, PhD. “However, by the time you reach your mid-30s a build-up of sun damage, environmental oxidative stress, hormonal changes, and the accumulation of AGEs begins to take its toll at the same time your ability to repair the damage declines.”
The result? Skin starts to look old.
If you want your skin to stay young, sunscreen is a great start (and vital for skin cancer protection). Combining sun protection with a diet low in sugar and AGEs provides added defense against wrinkles, keeping your skin looking youthful and radiant.
18 Jul 2013
When it comes to AGEs, we spend the majority of the time discussing foods and food preparation methods as a way to avoid consuming AGEs. We know what foods we should avoid, but what about drinks? AGEs are also present in beverages, sometimes at amounts just as high as foods we should be avoiding.
As a general rule, you should avoid fattening drinks that contain high amounts of added sugar and fat. The more sugar and fat in a drink, the more AGEs it will have. Beverages with higher amounts of AGEs include:
- Flavored lattes and other high-fat, high sugar coffee-based drinks
- Energy drinks
- Whole milk
- Beverages sweetened with high-fructose corn syrup
- Hot cocoa mix
Instead, opt for these drinks low in AGEs:
- Water flavored with lemon, which has 70% fewer AGEs than soda
- Fruit juices, including apple, cranberry, and orange
- Nonfat milk
- Unsweetened of herbal tea
The way hot beverages are prepared and stored can also increase AGEs. Avoid beverages that are warmed on a heating plate for long periods of time. Coffee kept on a heating plate, for example, has 8 times the amount of AGEs than coffee prepared with the drip method.