20 Aug 2015
Several years ago it was discovered that consumption of red meat caused an increased risk of pancreatic cancer in men. Most assumptions behind the correlation revolve around the existence of preservatives and carcinogens found in red meats.
To shed new light on the subject, Li Jiao conducted a study to find what exactly it was that caused an increased risk of cancer.
A recent study published in The FASEB Journal found that eating high inflammatory foods can increase AGE levels and the death risk from breast cancer.
The study conducted by Dr. Fred Tabung at the University of South Carolina was based on data from 117,510 postmenopausal women at risk of breast cancer. The participants were followed for 12.3 years during which 5,889 were diagnosed with breast cancer and 406 died.
The study, completed by the Icahn School of Medicine at Mount Sinai Hospital, showed that a diet high in glycotoxins called advanced glycation end-products (AGEs) – found in high-concentration in well-done meat – is a risk factor in developing age-related dementia.
Eating a low-AGE diet doesn’t have to be boring or unsatisfying, and the Seattle Times did its part to demonstrate this with an article containing healthy recipes that can be prepared with a slow cooker.
The article is titled “Yummy slow-cooker recipes promote health, too.” It was written by Carrie Dennett, a registered dietitian nutritionist.
22 Jan 2015
That’s because Acupuncture Today recently published the article “Meat in the Middle: Teaching Your Patients About Meat Consumption.” With its website and magazine, Acupuncture Today claims to be the only complete news source in the acupuncture profession.
The article was written by Marlene Merritt, a licensed acupuncturist who runs a wellness center in Austin, Texas. Merritt discussed various aspects of eating meat, one of which was advanced glycation end-products, which she said “conveniently have an acronym that tells us what they do … (AGE).”
There is a seemingly never-ending stream of AGE-related articles in the media, with both print and online publications from all over the world educating readers about the harm that advanced glycation end-products can cause.
Many publications are talking about sugar in particular, and have stressed the importance of avoiding consuming too much sugar in our diet. The following are just a few examples that have appeared online recently.
Women’s Health writer Laura Tedesco recently authored an article for Fox News titled “Study: Fructose intake linked to slightly higher risk of death.”
“It’s no secret that eating excessive amounts [of] sugar puts you at risk for conditions like obesity and type 2 diabetes. Now, a new study in The American Journal of Clinical Nutrition suggests it may send you to an early grave, too: Women who eat the most sugar have a 10 percent higher risk of dying from any cause, compared to the average person, the researchers found.”
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.
According to a Science Codex article titled “Potential biological factor contributing to racial disparities in prostate cancer,” researchers with the American Association for Cancer Research (AACR) have found that AGEs may play a role in prostate cancer rates, specifically higher rates among African-Americans.