What is AGE?

"The AGE Limit"

While browsing the November/December 2015 Food and Nutrition Magazine, I came across an article about AGE.  I had never heard of AGE so I read the article.  AGE is an acronym for Advanced Glycation End products, which are a group of compounds that naturally occur in the body as a byproduct of metabolism. However, the main source of the compound typically results from the diet.  Higher protein foods from animal sources are among the richest in AGE.  These compounds occur in the diet when animal products are cooked with high heat.  Newer research is showing that dry-heat cooking methods such as grilling, roasting broiling and frying may cause an increase in these potentially harmful compounds.

            According to the article, “The AGE Limit”, AGE formation within the body occurs very slowly and accumulates over time. Excess AGEs promote oxidation and inflammation, contributing to chronic illnesses such a heart disease, Type 2 diabetes, kidney disease, and Alzheimer disease.  Scientist previously believed that the body absorbed only a very small amount of AGE but newer research shows that people absorb about 10 percent of AGEs consumed, which could be significant depending on food choice and cooking methods.  AGEs are formed when sugars combine with proteins, fat or nucleic acid.  The darkened edges of meat and poultry are the result of this reaction. 

            If eliminating animal products from your diet is not an option, the article suggests that the best way to reduce AGEs is by changing the way animal products are cooked.  Low and slow--steam, stew, poach and braising meat instead or grilling roasting, broiling or frying-- may help to reduce AGEs.  Acid inhibits the formation of AGEs, so marinating meat in acidic compounds can also help reduce AGEs.  Fruits and vegetable are low in AGEs so consuming more fruits and vegetable and less animal products can help reduce AGEs in the diet. 

 

Weisenberger, J. (2015).  The AGE limit.  Food and Nutrition, 4(6), 26-27.

 

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