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Aging Toxins in Food

Tuesday, September 25, 2007

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Aging Toxins in Food - Tuesday, September 25, 2007Rapid, high-temperature cooking, such as grilling, broiling, or frying, can produce toxins in foods. These compounds are known as advanced glycation endproducts (AGEs) or glycotoxins.

In a study published in the Journal of Gerontology, researchers found that advanced glycation endproducts were associated with inflammation and oxidative stress in the body. They enrolled healthy volunteers and excluded from the investigation those with a history of diabetes, high blood pressure, or heart disease. There were 172 volunteers, who were divided into 2 groups: those younger than age 45 and those older than age 60. The researchers measured C-reactive protein levels in the blood. They also measured blood levels of 2 compounds derived from AGEs.

The subjects who obtained high levels of AGEs from foods that were grilled, broiled, or fried, were found to have high levels of C-reactive protein (CRP). CRP is a marker of inflammation in the body. Those with higher levels of C-reactive protein in the blood are known to be at increased risk for diabetes, heart disease, and other diseases. The researchers speculate that reduced consumption of glycotoxins in the diet can reduce the risk for age-related diseases. In other research, investigators have found that cutting the dietary intake of these substances has led to increased lifespan in mice.

Glycotoxins (AGEs) can accumulate in the body over time, and levels tend to increase with age. These compounds are thought to increase the risk of age-related diseases, such as heart disease. They may contribute to blood vessel damage and poor circulation in individuals with diabetes. Cooking foods at lower temperatures, such as through boiling or stewing, lowers production of AGEs.

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