Transcript Overview of AGEs, Part 3 of 4

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
Primary Sources for AGEs
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
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
 Fish
intake of
(not fried or breaded)
 Vegetables
 Fruit
 Low-fat dairy
 Legumes/Whole grains
 Boiled/Poached/Stewed foods
 Nuts