Overview of advanced glycation end - products (AGE s ) Part 3

1. Overview of advanced glycation end-products (AGEs)Part 3

2. Primary Sources of Advanced Glycation End-products (AGEs)

3. 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

4. Primary Sources for AGEs Tobacco smoke The combustion of various pre-AGEs in tobacco during smoking gives rise to reactive and toxic AGEs.

5. Primary Sources for AGEs Fructose and galactose undergo glycation at about 10 times a higher rate than glucose

6. 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

7. Reducing or Negating the Effects of Advanced Glycation End-products (AGEs)

8. 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

9. Low AGE Diet • Increase intake of • Fish (not fried or breaded) • Vegetables • Fruit • Low-fat dairy • Legumes/Whole grains • Boiled/Poached/Stewed foods • Nuts