According to the life extension foundation, at least a high level of dietary AGEs are a problem, as below.
The most significant cited studies that indicate this, would be:
1. Vlassara H et al. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci U S A 2002 Nov 26;99(24):15596-601.
2. Schmidt AM, et al. The multiligand receptor RAGE as a progression factor amplifying immune and inflammatory responses. J Clin Invest 108,949-955(2001).
And it makes sense, glycated stuff will mount inflammatory responses and trigger RAGE
receptors, among other things. But it's enough to avoid highly AGE contaminated food
such as broiled meat and any other highly heated food, avoiding any amount of AGE is infeasible.
"Eating Food Cooked At High Temperature Accelerates Aging"
http://www.lef.org/m...03_awsi_01.htmlFeeding foods rich in glycotoxins to diabetics
The presence of glycotoxins in the blood of individuals with diabetes has been known for quite some time.15 To ascertain reasons for this, a group of diabetics were studied to assess the difference between consuming a diet high in glycotoxins compared to diet low in glycotoxins. The high glycotoxin diet was induced by heating food for a longer period at higher temperatures compared to the lower glycotoxin diet. Using a variety of foods, the scientists were able to increase the glycotoxin content five-fold by cooking the food at high temperatures.
After only two weeks, diabetics on the high glycotoxin diet showed a 50% to 100% increase of glycotoxins in their blood and urine compared to the group consuming the low glycotoxin diet. The group eating the high glycotoxin food also showed increased levels of inflammatory blood markers such C-reactive protein and pro-inflammatory cytokines such as tumor necrosis factor alpha.
In order to determine whether these significant changes were merely an acute response to an altered diet, the scientists carried out a second study that lasted for six weeks. Again, those consuming a diet high in glycotoxins had higher concentrations of glycotoxins in their bodies, along with increased inflammatory cytokines in their blood.
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Small changes in cooking methods and diet can slow aging
Researchers at the Department of Geriatrics, Mount Sinai School of Medicine have determined that A.G.E.'s or glycotoxins are found in foods that are overheated or cooked at very high temperatures. This includes foods that have been fried, barbecued, broiled or cooked in the microwave. While the worst culprits are animal products, since they contain a higher amount of "bad" fats that speed up the formation of glycotoxins, any food that is exposed to extreme high heat can scorch the natural sugars in food and create glycotoxins. This also true of many pre-packed foods that have been preserved, pasteurized, homogenized or refined, such as white flour, cake mixes, dried milk, dried eggs, dairy products including pasteurized milk, and canned or frozen pre-cooked meals.
While it may be impossible to totally avoid gycotoxins, it is possible to reduce exposure by changing the way food is prepared. Consider steaming, boiling, poaching, stewing, stir-frying or using a slow cooker. These methods not only cook foods with a lower amount of heat, they create more moisture during the cooking process. According to Dr. Helen Vlassara*, the study's lead researcher, water or moisture can help delay the reactions that lead to glycotoxins. Marinating foods in olive oil, cider vinegar, garlic, mustard, lemon juice and dry wines can also help. Finally, consider making small diet changes by adding more fresh fruits and raw and steamed vegetables to your diet.
* Vlassara H et al. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci U S A 2002 Nov 26;99(24):15596-601.
The researchers also found that eating diets low in glycotoxins reduced the level of other potentially harmful substances in the blood, including LDL cholesterol ("bad cholesterol"). During the two-week, low-glycotoxin diet, diabetics had lower LDL levels than those on a high-glycotoxin diet. A six-week, low-glycotoxin diet caused a 33% reduction of LDL, while a high-glycotoxin diet increased LDL by 32%.
