OVERVIEW OF ADVANCED GLYCATION END-PRODUCTS
(AGES)PART 3
Primary Sources of Advanced Glycation End-products (AGEs)
Primary Sources for AGEs
Exogenous Sources: Food, especially the
browning technique that gives food the acquired flavor we enjoy
Achieved by cooking protein with sugar in the absence of water leading to the formation of AGEs
30% of food borne AGEs are absorbed when ingested
Synthetic AGEs are added into foods by manufactures, especially processed or precooked foods
Tobacco smoke
The combustion of various pre-AGEs in tobacco during smoking gives rise to reactive and toxic AGEs.
Primary Sources for AGEs
Fructose and galactose undergo glycation at about 10 times a higher rate than glucose
Primary Sources for AGEs
Primary Sources for AGEs
Endogenous Source: Takes place within your body through normal
metabolism Most of the blood sugar goes to providing energy
that your body needs A small proportion of the blood sugar is glycated to
form AGEs in patients with normal blood glucose Formation of AGEs is accelerated in diabetic
patients due to increased availability of glucose Low glucose concentration will unhook the sugars
from the amino groups to which they are attached; however, chronically high glucose concentrations will have the opposite effect
Reducing or Negating the Effects of Advanced Glycation End-products (AGEs)
Low AGE Diet
Dietary Modifications Reduce intake of
Processed or precooked foods, such as boxed foods, frozen meals, etc
Full-fat dairy Meat Fried/oven-fried/broiled foods Butter/Mayo/Cream Cheese
Low AGE Diet
Increase intake of Fish (not fried or breaded) Vegetables Fruit Low-fat dairy Legumes/Whole grains Boiled/Poached/Stewed foods Nuts