raw meatFor decades, scientists have warned about the dangerous carcinogens associated with grilled foods, but a new study revealed another reason to be wary of overcooking.

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.


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Slow CookerEating 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.


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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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StupidVeggieXmasThe holiday season is heavily associated with feasting on delicious food, but according to a new Cosmos article, we should also use this time to focus on good dietary health.

Cosmos is a literary science magazine published in Australia but sold internationally, and its website accumulates two million page views monthly. On December 1, the website posted the article “Season of good cheer – and guilt,” which was written by Norman Swan.


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shutterstock_109056116There 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.


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shutterstock_152698421Halloween and an overabundance of sweets are synonymous, but all those sweets could lead a truly scary situation – aging skin – according to a Scientific American article titled “Trick or treat … and wrinkles?

Julianne Wyrick, the author of the article, wrote:

“Mothers across the nation will likely be warning their costume-clad youngsters that they’ll ‘feel sick’ if they eat too much of the candy they collect tonight [on Halloween]. What they may not mention is that foods that raise blood sugar can also cause wrinkles, an effect dermatologist Rajani Katta calls ‘sugar sag.’”


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Pregnant Red DressA recent study has linked the consumption of fried foods by women pre-pregnancy to gestational diabetes (GDM), which is the development of high blood sugar during pregnancy despite no previous diabetes diagnosis. GDM disappears following birth, but women who suffer from it are seven times more likely to develop type 2 diabetes.

The study, which was published in the magazine Diabetologia (official journal of the European Association for the Study of Diabetes), caught the attention of many different publications. Among the websites to write about the study were Medical Daily, International Business Times, Food World News, Diabetes.co.uk, Lifehacker, The Telegraph, Irishhealth.com, Family Practice News, Healio, and Medical Xpress.


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GrossLookingFastFoodAccording to Food Consumer, scientists at the Universitair Ziekenhuis Brussel in Brussels, Belgium conducted a review and confirmed that advanced glycation end-products (AGEs) contribute to various health issues.

Food Consumer is an online food, diet and health news outlet. It addressed the scientists’ findings in a recent article titled “Advanced glycation end products linked to chronic inflammation.”


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PeanutsWe’ve known for a long time that advanced glycation end-products have been linked to a wide variety of health issues, whether something minor like wrinkled skin or something serious like cancer and diabetes. But a recent study suggests that AGEs may also be the reason why some people suffer from peanut allergies.

The Economist just published an article titled “Browned off” about a paper published in the Journal of Allergy and Clinical Immunology. The paper details an Oxford University study conducted by Dr. Quentin Sattentau in which mice were found to be more likely to develop a peanut allergy in response to dry-roasted nuts than in response to raw ones.


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shutterstock_134323481Daily Life, a website with news and lifestyle content for Australian women, is among the many different media sources to write about advanced glycation end-products. It did so in its recent article “How to stay youthful, inside and out,” which was written by Paula Goodyer.

Goodyer wrote:

“We might think of Botox and cosmetic repair jobs as the big guns in the anti-ageing armoury, but how about a different approach – like picking up a set of dumb bells and putting down that bag of chips? There’s growing evidence that what we do to boost our health on the inside can improve how we look on the outside too.”


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GirlChoppingTomatoIf you want to improve your health and appearance, various media sources have some advice for you: lower your advanced glycation end-product (AGE) levels.

More and more AGE-related articles have been popping up online in all regions of the world and on websites covering all sorts of topics. The following are some notable recent mentions of AGEs in the media.


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1This time of the year is synonymous with education, since the new school year has started. Well, even if you aren’t in school anymore, there’s still the opportunity to receive a vital education in AGEs thanks to all the media coverage about these harmful compounds.

We’ve collected a sample of AGE articles from around the Internet:

Eat right, beauty (Deccan Herald): “Certain foods are bad for your skin and can make you look haggard and old. Fried, greasy, sugary foods, foods made of refined flour, foods that lack vegetables and fruits, and a diet that is largely dependent on pasta, bread and butter spells doom for your beauty.


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shutterstock_165369422It’s time for another roundup of AGE-related articles that have appeared online recently! These come from various parts of the world (the United States, United Kingdom and India) and from a variety of different sources.

The Strong Body, Strong Mind Connection (Before It’s News): “The control of blood sugar levels through the regular participation in exercise programs can also prevent advanced glycation end-products (AGEs) from forming. These AGE molecules can damage nerve cells and the connections between them, making normal brain function less likely.”


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OlderWomanTouchingFaceBig names in the world of media continue to validate what we know about advanced glycation end-products (AGEs), with Time being the latest media outlet to throw its hat into the ring (read about some other major media sources covering AGEs here).

Time has the world’s largest circulation of any weekly news magazine, with a readership of approximately 25 million. Its website just posted an article by Kiera Aaron titled “6 Foods That Can Age Your Skin.” It is a condensed version of an article titled “14 Foods That Make You Look Older,” which originally appeared on Health.com.


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MagazinePileWant more proof that advanced glycation end-products are being recognized by more and more media outlets? AGEs continue to pop up in articles, blogs and news segments all over the place (like we wrote about here, here and here), and we’ve got another batch of articles to show you.

They come from a variety of sources, including Yahoo!’s Malaysian entertainment website, an online resource for inspiration and spirituality, an organization centered around integrative medicine, a Pakistani newspaper and website, and a beauty and wellness website.

Bacon Gives You Wrinkles: And Six Other Foods That Make You Age (Yahoo! Malaysia Entertainment): “It’s sad news for all the BBQ fans out there, but it turns out BBQs can make you age prematurely. Why? Well, when we cook our meat using dry heat (this includes barbequing) we produce more Advanced Glycation End products (also known as AGEs) in the foods we are cooking. AGEs speed up the ageing process. So, if you want youthful skin, skip the alfresco dining.”


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NewspaperPileAGEs are everywhere! They’re in our food, in our bodies, and also in the media. And by media, we mean that they’re being written about by all sorts of publications around the world.

Whether they’re specifically all about advanced glycation end-products, or just feature brief mentions of glycation, it isn’t hard at all to find new articles mentioning AGEs.

So, below are just a small number of articles in recent months that mention AGEs.

These 4 Foods Will Dry Your Skin, Cause Wrinkles and Kill Cells (EmaxHealth): “When sugar gets inside [our] bodies, it attaches itself to other amino groups of the tissue proteins such as collagen and slowly turns them into advanced glycation end [products] (AGE). This is a major cause of damage to the body and risk of type 2 diabetes. As a result, healthy collagen fibers lose their elasticity and become rigid, more fragile and easily destroyed. This is where the sagging skin and wrinkles come from.”


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stack of toastAGE-related articles have been popping up in the media in countries all over the world lately, and now Malaysia can be added to that list.

The Star Online recently featured an article about advanced glycation end-products titled “Beware the Maillard baddies,” which was written by Chris Chan.

The Star is Malaysia’s second-largest English newspaper and has a daily circulation of nearly 300,000. Meanwhile, its website – The Star Online – is among the most popular news sites in the country.

The “Maillard baddies” the article referred to are foods that are products of the Maillard reaction. This reaction takes place when food is fried, grilled, baked or toasted, producing a darkening effect. Examples of this are when bread is baked or toasted, or meat is charred on a grill.


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Readers DigestAdvanced glycation end-products (AGEs) continue to be recognized by the media all over, and that includes some major publications and notable public figures.

Among the numerous sources to have discussed AGEs recently is Reader’s Digest, which has a global circulation of 10.5 million. The June issue of the general interest family magazine featured an article by Joel K. Kahn, M.D. titled, “How to Bounce Back from a Fatty Meal.” The article focused on how to make summer barbecues healthier, and the portion discussing AGEs can be read by clicking on the image to the right.

Another prominent publication to have discussed AGEs recently is Cosmopolitan, which has warned readers about the destructive compounds before. Cosmopolitan is one of the biggest names internationally when it comes to women’s health and beauty, and is read by millions of women around the world.


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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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shutterstock_187423169The St. Louis Post-Dispatch recently featured an article stating that a healthy diet – one with low amounts of advanced glycation end-products (AGEs) – is a key to healthy, great-looking skin.

Post-Dispatch Fashion Editor Debra D. Bass wrote the article, titled “Eat your way to beautiful skin.” She noted that glycation is one of the causes of poor skin:

“Excess sugar in your bloodstream attaches to proteins to form new molecules called advanced glycation end products (or … wait for it… AGEs for short). According to published studies, the more sugar you eat, the more AGEs you develop and the more likely you are to have inflammation. Inflammation can be a pesky internal condition that means your skin (among other vital organs) is more vulnerable.

And guess what’s most vulnerable to attack: collagen and elastin, the proteins most responsible for keeping your skin plump and youthful.”


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shutterstock_138344483Summertime is upon us, which means that it’s grilling season. Of course, we know that grilling can lead to the formation of harmful advance glycation end-products (AGEs). However, that doesn’t mean you have to give up grilling.

Cardiologist Joel Kahn appeared on Fox 2 News in Detroit to talk about how to make grilling healthier, and also wrote an article for their website titled “A healthier way of grilling.”

Dr. Kahn noted that while eating a plant-based, whole foods diet is one of the healthiest lifestyle choices you can make, that doesn’t mean that your quest for excellent nutrition is complete. That’s because you also have to think about how you prepare your food.


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SugarCubesWe already know that advanced glycation end-products (AGEs) are bad news, but now it’s even been confirmed by Mother Nature.

Actually, make that the Mother Nature Network, a website that covers “the broadest scope of environmental news and social responsibility issues on the Internet.”

The website recently featured an article titled “Fighting fine lines? Glycation may be the culprit.”


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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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shutterstock_131496704At the AGE Foundation, we’ve informed you of a large variety of advanced glycation end-product (AGE) stories in the media from a wide variety of sources. However, there are a number of other mentions of AGEs in the media that we don’t cover.

For example, while we focus on articles about AGEs, sometimes there are articles about other topics that nevertheless have brief mentions of AGEs. The following are some recent examples of these types of articles.


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shutterstock_107192183Mint, India’s second-largest business newspaper, recently published a dietary article that discussed AGEs and the risks they pose.

Columnist Kavita Devgan, in her article “A very faulty plate,” stressed that moderation is key to staying healthy, and selected specific types of foods that many people consume in excess when they should be doing the opposite.


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ButcherShopDemocrat & Chronicle, a New York-based newspaper, recently published a column discussing AGEs.

Registered dietitian Tami Best wrote the column, titled “Red meat can be part of a healthy diet.” Best was answering the following submitted question: “How often should I eat red meat?”


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shutterstock_156660869The Bangor Daily News, a family-owned newspaper in Maine, just featured an article about dietary AGEs.

The article, “Mix up your cooking methods, avoid sugar for anti-aging benefits,” was written by columnist Georgia Clark-Albert. She is a registered dietitian nutritionist and certified diabetes educator at Penobscot Community Health Care in Bangor.

Clark-Albert wrote:

“Today’s diets contain high levels of harmful compounds called advanced glycation end products, or AGEs, which accumulate in the body over time. All of our cells are affected when too many AGEs build up, a process linked to aging and the development or worsening of chronic illnesses such as Alzheimer’s, cardiovascular and liver diseases. AGEs contribute to increased oxidant stress and inflammation, which also are tied to the epidemic of diabetes.”


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shutterstock_3141845In the recent article “Three worst food mistakes you can make for your skin,” the Oye! Times warned readers about Advanced Glycation End-products and their damaging effect on the skin.

Columnist Aaliya Imtiaz highlighted sugary foods, beverages, and starchy and superior glycemic food items as things in our diet that can harm our skin.

Starting with sugary foods, she stated that foods that are packed with refined carbohydrates and sugar cause blood sugar levels to spike and cause chronic inflammation in the body. This rapid spike damages collagen and elastin – the connective tissue that keeps the skin supple and firm – in a process called glycation, she wrote.

“Whenever you intake sugary foods like chocolates, candies, ice cream, processed foods and condiments, the digested sugar attaches to your collagen in the skin permanently.

“Glycation can worsen your skin conditions. The sugary foods stimulate the production of oil in the skin and pore clogging skin cells shed faster. Research has also revealed that sugar loaded diets encourage premature aging and fine lines. If you are concerned with premature aging then consider the replacement of sugary and processed carbs with fresh vegetables.”


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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 (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.


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