#1

Anyone look into Helen Vlassara MD research on advanced glycation end products or AGEs?

Oral glycotoxins determine the effects of calorie restriction on oxidant stress, age-related diseases, and lifespan

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Using Rosemarinic acid for deglycation
#2

What I have read about AGER1 is that you can increase it with a Mediterranean diet, and curcumin (Adding CoQ after food even better). Does anyone know of any other means of enhancing it’s expression?

#3

Higher Dietary Intake of Advanced Glycation End Products Is Associated with Faster Cognitive Decline in Community-Dwelling Older Adults

AGEs content of food consumed by older adults varies with the food type and methods employed for its preparation. Thus, the level of AGEs in daily food consumption may contribute to the level and rate of cognitive decline in older adults. AGEs are formed endogenously in the course of normal cellular metabolism and their levels tend to increase with age [5]. Exogenous sources such as pre-formed AGEs from food may also contribute significantly to the body’s pool of AGEs [6,7]. AGEs exist in most foods, but they are particularly abundant in animal-derived foods, such as meat, poultry, and fish, which are also rich in fats. Content of AGEs in these foods increases significantly when cooking at high temperatures using a dry cooking technique (e.g., grilling, broiling, roasting, searing), but less when using lower temperatures and a cooking technique with more moisture (e.g., boiling, poaching). The content of AGEs is much lower in plant-derived foods [4,8,9]. Therefore, modifying the type of food consumed and the techniques employed for its preparation can affect levels of exogenous dietary AGEs. There are few studies examining the association of dietary advanced glycation end products (dAGEs) consumption with cognitive decline.

Methods: Non-demented older adults (n = 684) underwent annual testing with 19 cognitive tests summarized as a global cognitive score based on five cognitive domains. We modified a previously validated food frequency questionnaire designed to assess dAGE. The modified questionnaire assessed portion size and frequency of consumption of six food groups (meat, poultry, fish, cheese, spreads, and processed foods), as well as the method of their preparation (e.g., grilling, boiling). dAGE was the sum of the scores of the six food groups. Linear mixed-effect models were used to examine the association of baseline dAGE with cognitive decline. All models controlled for age, sex, education, race, and body mass index (BMI).

Open access paper:

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Predicting Alzheimers & Dementia (and minimizing risk)
#4

Yes, I’ve been somewhat minimizing AGEs in my diet for probably two decades, largely thanks to her research. The main action to take is to reduce intake of foods cooked at high temperatures.

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#5

I understood wet high temp (boiling in water) is okay; it’s the dry high temp that creates the chemical change (browning). Also high temp oil (fried foods) is problematic because of the change to the oil rather than the food. Is that right?

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#6

Yes. Boiling will create some AGEs but a lot less than frying or other types of dry heating. The lower the temperature and the greater the moisture the lower the AGE formation. Also it’s better to cook something slowly at lower temperatures than fast at higher temperatures. The main things to worry about with respecct to AGE formation from cooking are fats and proteins. They are the macronutrients that form most AGEs. Carbs don’t form much at all from getting cooked.

It’s both. It creates toxic chemicals from the oil, but also creates more AGEs in the food you’re cooking with the oil.

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#7

So, we should all be eating only Sous Vid cooking now ? :wink: Of course you have to worry about the plastics in the bags then I suspect. But at low temps less of an issue.

#8

Yes that would be a good way to cook.

#9

How about microwaving?

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#10

I think it’s not as good as boiling but a lot better than frying even if you fry at low temperatures.

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