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