Just in time for BBQ season – researchers at the Mount Sinai School of Medicine have discovered that grilling, frying or broiling food generates a type of toxin call advanced glycation end products (AGEs). And yes, it is as nasty as it sounds. In fact the researchers warn “AGE levels should be shown on nutrition labels so everyone is aware of them when buying or preparing meals.”
Why are AGEs so bad? They are linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease. They are produced through the pasteurization, and sterilization of food products, as well as the grilling, broiling and frying of animal products, specifically meat and cheese. And this is relevant because as we age our levels of inflammation and oxidative stress increase. So consuming AGEs is like adding fuel to a fire.
In their study, the researchers at Mount Sinai found that the levels of AGEs circulating in the blood related directly to the consumption levels of foods rich in AGEs, as well as levels of C-reactive protein (CRP) and other markers of inflammation. In other words - the more foods people ate that were ‘rich in AGEs,’ the higher the levels of AGEs in the blood, and consequently the higher the levels of inflammation.
One hundred and seventy two people took part in the study, ranging in age from 18 to 80. Those people between the ages of 18 and 45 were considered younger – while those aged 45 to 80 made up the ‘older’ group. The investigators assessed whether or not diet correlated with AGE levels by evaluating the participants’ body weight, body fat, and three-day dietary intake. Blood samples were taken so biomarkers of inflammation like CRP could be measured, as well as levels of 2 common AGEs – carboxymethyllsine (CML) and methylglyoxal (MG) – which latch onto proteins and fat.
The results from the blood tests revealed that the levels of the 2 AGEs were 35% higher in people who were 65 or older compared to those participants 45 years or younger.
However, much to the researchers’ surprise, some of the younger people in the study had very high levels of AGEs – on par they report, with levels found in diabetic patients monitored in earlier studies of AGEs. This indicates that diet, rather than dietary calories, sugar or fat, is the major determinant of AGE levels.
Dr. Helen Vlassara, Director of the Division of Experimental Diabetes and Aging, a professor of medicine and geriatrics at Mount Sinai School of Medicine, and the lead investigator of the study, noted that the fact that healthy adults had similar AGE levels to those seen in diabetic patients may suggest that early and prolonged exposure to AGEs in the diet could speed up the onset of diseases like diabetes. And, that the “availability and consumption of AGE-rich foods is high and correlates with rising rates of diabetes and heart disease.”
Dr. Vlassara warns that we all need to start thinking about our AGE intakes in the same way we think about trans fats and salt, and that we should be warned about AGE levels as we are warned about cholesterol levels or cigarette smoking.
So what can we do?
Well, at the risk of stating the obvious, reduce the amount of fried, broiled and grilled foods in your diet. Foods cooked in these ways reduce our bodies’ natural ability to remove the toxins, so our tissues become saturated over time, and overwhelm our natural defenses. This results in inflammation, which can, in turn, lead to disease and/or an early death. And, not surprisingly, AGEs are not easily eliminated from the body – and it becomes more difficult as we age. The researchers explain this is likely due to the fact that as we get older our kidney function slows down.
The Mount Sinai researchers have done other studies of AGEs in animals, and found that animals that had their AGE intake cut in half, but maintained a diet made up of the same calories and fat, had an increased lifespan compared to the animals fed their regular diet.
A 50% reduction in AGE intake could produce significant health benefits and possibly extend your life span, the researchers said.
At the moment, altering your cooking methods, and possibly some of the foods you eat, is about all you can do. There are no clinical tests to monitor blood AGE levels and no treatments– but that could change. Research is underway to determine if AGE intake fits with current trends of disease epidemics – including diabetes and heart disease. If they do correspond, it’s likely that screening tests will be developed. In the meantime, AGEs remain an important health hazard and although this is new information for the public the researchers warn, we need to act on it now.
Reviewed April 27th, 2007
If you have a comment, contact claire@knowitallhealth.com
The content for this column originated from a news release issued by the Mount Sinai School of Medicine Press Office, April 24th, 2007.
Fact:
AGEs are what give foods those desirable tastes and smells.
What is C-reactive protein - CRP?
C-reactive Protein is a component in the blood that increases in the bloodstream with inflammation. It can be measured as a predictor of heart attack.
Diet and Nutrition Sites with Blogs:
Please note - KIAH does not endorse, or control content on sites other than www.knowitallhealth.com While we have visited these blogs we are not responsible for their content or any interpretation thereof. The information on any website, including blog sites is intended for information purposes only and should not be used as medical advice or substituted for professional care.
www.realbuzz.com - a site about diet, nutrition, healthy living, running, sport and travel, and blogs