21 Jul 2014
Whether they’re specifically all about advanced glycation end-products, or just feature brief mentions of glycation, it isn’t hard at all to find new articles mentioning AGEs.
So, below are just a small number of articles in recent months that mention AGEs.
These 4 Foods Will Dry Your Skin, Cause Wrinkles and Kill Cells (EmaxHealth): “When sugar gets inside [our] bodies, it attaches itself to other amino groups of the tissue proteins such as collagen and slowly turns them into advanced glycation end [products] (AGE). This is a major cause of damage to the body and risk of type 2 diabetes. As a result, healthy collagen fibers lose their elasticity and become rigid, more fragile and easily destroyed. This is where the sagging skin and wrinkles come from.”
16 Jul 2014
AGE-related articles have been popping up in the media in countries all over the world lately, and now Malaysia can be added to that list.
The Star is Malaysia’s second-largest English newspaper and has a daily circulation of nearly 300,000. Meanwhile, its website – The Star Online – is among the most popular news sites in the country.
The “Maillard baddies” the article referred to are foods that are products of the Maillard reaction. This reaction takes place when food is fried, grilled, baked or toasted, producing a darkening effect. Examples of this are when bread is baked or toasted, or meat is charred on a grill.
09 Jul 2014
Among the numerous sources to have discussed AGEs recently is Reader’s Digest, which has a global circulation of 10.5 million. The June issue of the general interest family magazine featured an article by Joel K. Kahn, M.D. titled, “How to Bounce Back from a Fatty Meal.” The article focused on how to make summer barbecues healthier, and the portion discussing AGEs can be read by clicking on the image to the right.
Another prominent publication to have discussed AGEs recently is Cosmopolitan, which has warned readers about the destructive compounds before. Cosmopolitan is one of the biggest names internationally when it comes to women’s health and beauty, and is read by millions of women around the world.
The article, “Grilled meats serve up dangerous compounds, but you can avoid some,” was written by Monica Eng. The article also contains the radio spot, titled “Is your BBQ promoting cancer and dementia?”
The article stated:
“Dr Jaime Uribarri of Mount Sinai Medical Center says what matters are the AGEs — the crispy, browned, tasty bits that form on the outside of grilled meat and other foods. In the kitchen they’re considered flavor, but in most medical labs, Uribarri says, they’re linked to inflammation that causes ‘diabetes, cardiovascular disease, kidney disease, dementia and essentially most of the chronic medical conditions of modern times.’”
21 Jun 2014
Today is a very important day for the AGE Foundation, as it’s the second annual AGE Awareness Day. This global event was started last year by the AGE Foundation because of the lack of public awareness regarding advanced glycation end-products.
These harmful compounds lead to premature aging, and have been linked to nearly every single serious health issue that we suffer from today. Our AGE levels are every bit as important as the other major medical markers (blood pressure, body mass index and cholesterol), but while scientific research of AGEs has steadily increased over time, public knowledge hasn’t been close to where it needs to be at.
The St. Louis Post-Dispatch recently featured an article stating that a healthy diet – one with low amounts of advanced glycation end-products (AGEs) – is a key to healthy, great-looking skin.
Post-Dispatch Fashion Editor Debra D. Bass wrote the article, titled “Eat your way to beautiful skin.” She noted that glycation is one of the causes of poor skin:
“Excess sugar in your bloodstream attaches to proteins to form new molecules called advanced glycation end products (or … wait for it… AGEs for short). According to published studies, the more sugar you eat, the more AGEs you develop and the more likely you are to have inflammation. Inflammation can be a pesky internal condition that means your skin (among other vital organs) is more vulnerable.
And guess what’s most vulnerable to attack: collagen and elastin, the proteins most responsible for keeping your skin plump and youthful.”
June 21 will mark the second annual AGE Awareness Day, which was started by the AGE Foundation to bring attention to the serious health issue that is advanced glycation end-products. This is not a regional event, but rather a global one.
So, it’s quite appropriate that media outlets across the world have been focusing on AGEs. In recent months alone, AGEs have been covered by media outlets in the United States, Canada, the United Kingdom, France, Belgium, Italy, Germany, China, Japan, Sweden, Denmark, Pakistan, India, Egypt, Bermuda, Australia, South Africa, the Netherlands, Romania, Lithuania, and more.
Women’s Health writer Laura Tedesco recently authored an article for Fox News titled “Study: Fructose intake linked to slightly higher risk of death.”
“It’s no secret that eating excessive amounts [of] sugar puts you at risk for conditions like obesity and type 2 diabetes. Now, a new study in The American Journal of Clinical Nutrition suggests it may send you to an early grave, too: Women who eat the most sugar have a 10 percent higher risk of dying from any cause, compared to the average person, the researchers found.”
Summertime is upon us, which means that it’s grilling season. Of course, we know that grilling can lead to the formation of harmful advance glycation end-products (AGEs). However, that doesn’t mean you have to give up grilling.
Dr. Kahn noted that while eating a plant-based, whole foods diet is one of the healthiest lifestyle choices you can make, that doesn’t mean that your quest for excellent nutrition is complete. That’s because you also have to think about how you prepare your food.
Actually, make that the Mother Nature Network, a website that covers “the broadest scope of environmental news and social responsibility issues on the Internet.”
The website recently featured an article titled “Fighting fine lines? Glycation may be the culprit.”
15 May 2014
British publication Daily Mail has been no stranger to advanced glycation end-products, having written a series of articles about them. Now they’ve written another, this one focusing on a new low-AGE diet.
This most recent article, “How you could eat your way to younger skin in 28 days,” was written by Louise Atkinson. She focused on the new book “Younger Skin in 28 Days,” written by nutritionist and skin specialist Karen Fischer. The book presents a 28-day diet for taking years off one’s appearance and improving their overall health.
Bustle recently featured a column on skincare, specifically focusing on advanced glycation end-products. A women’s website covering news, entertainment, lifestyle and fashion, Bustle previously featured a column on AGEs back in December of 2013.
In this most recent column, columnist Pamela J. Stubbart wrote:
“Allegedly, AGEs are so bad for our skin that we should be counting them instead of calories.
I was skeptical, so I investigated. As it turns out, AGEs are real: animal foods, fatty foods, and heat-processed foods contain the most AGEs. Peer-reviewed scientific evidence suggests that we should indeed take some care to reduce AGEs consumption because they have oxidative and inflammatory effects possibly related to heart disease, diabetes, and other diseases of the developed western world.”
01 May 2014
At the AGE Foundation, we’ve informed you of a large variety of advanced glycation end-product (AGE) stories in the media from a wide variety of sources. However, there are a number of other mentions of AGEs in the media that we don’t cover.
For example, while we focus on articles about AGEs, sometimes there are articles about other topics that nevertheless have brief mentions of AGEs. The following are some recent examples of these types of articles.
If one wants proof that interest in and awareness of advanced glycation end-products is growing more and more prominent in the scientific and medical communities, then they simply need look no further than at the increasing number of AGE studies published each year.
According to data found at PubMed, the first two scientific/medical studies to be published about AGEs were written in 1989. In 19 of the 24 full years following that, there were more AGE studies published than had been published the year prior. And while 2014 was not included in that because the year is not over yet, it is well on pace to surpass 2013’s total of published AGE studies. As of April 28, there have been 291 published AGE studies in 2014 so far.
14 Apr 2014
Mint, India’s second-largest business newspaper, recently published a dietary article that discussed AGEs and the risks they pose.
Columnist Kavita Devgan, in her article “A very faulty plate,” stressed that moderation is key to staying healthy, and selected specific types of foods that many people consume in excess when they should be doing the opposite.
04 Apr 2014
The Bangor Daily News, a family-owned newspaper in Maine, just featured an article about dietary AGEs.
The article, “Mix up your cooking methods, avoid sugar for anti-aging benefits,” was written by columnist Georgia Clark-Albert. She is a registered dietitian nutritionist and certified diabetes educator at Penobscot Community Health Care in Bangor.
“Today’s diets contain high levels of harmful compounds called advanced glycation end products, or AGEs, which accumulate in the body over time. All of our cells are affected when too many AGEs build up, a process linked to aging and the development or worsening of chronic illnesses such as Alzheimer’s, cardiovascular and liver diseases. AGEs contribute to increased oxidant stress and inflammation, which also are tied to the epidemic of diabetes.”
24 Mar 2014
In the recent article “Three worst food mistakes you can make for your skin,” the Oye! Times warned readers about Advanced Glycation End-products and their damaging effect on the skin.
Columnist Aaliya Imtiaz highlighted sugary foods, beverages, and starchy and superior glycemic food items as things in our diet that can harm our skin.
Starting with sugary foods, she stated that foods that are packed with refined carbohydrates and sugar cause blood sugar levels to spike and cause chronic inflammation in the body. This rapid spike damages collagen and elastin – the connective tissue that keeps the skin supple and firm – in a process called glycation, she wrote.
“Whenever you intake sugary foods like chocolates, candies, ice cream, processed foods and condiments, the digested sugar attaches to your collagen in the skin permanently.
“Glycation can worsen your skin conditions. The sugary foods stimulate the production of oil in the skin and pore clogging skin cells shed faster. Research has also revealed that sugar loaded diets encourage premature aging and fine lines. If you are concerned with premature aging then consider the replacement of sugary and processed carbs with fresh vegetables.”
18 Mar 2014
Titled “Advanced Glycation End Products,” the article was written by Lori Zanteson. Today’s Dietitian is a monthly magazine for nutrition professionals, and according to its website, has a circulation of 40,000 and a readership of 110,000.
“It’s well-known that overeating and obesity can lead to insulin resistance, triggered by chronically elevated oxidative stress and chronic inflammation. Recent evidence has found that excessive consumption of advanced glycation end products (AGEs), harmful compounds that stem from cooking foods at high temperatures and accumulate in the body as people age, are a major cause of this inflammation that can increase the risk of insulin resistance and type 2 diabetes.”
The website for Channel 9 News in Denver (9NEWS.com) recently featured an article on AGEs and aging, using a study from the AGE Foundation Advisory Board’s Dr. Jaime Uribarri as a source.
The article, “Limit AGEs to Slow Aging,” discussed what is truly in our control when it comes to slowing down the signs of aging. It referenced the report “Advanced glycation end products in foods and a practical guide to their reduction in the diet,” written by Dr. Uribarri, among others.
A recent PRWeb article highlighted research on the effects that dietary AGEs have on the brain and other facets of one’s health. The article, titled “Avoiding Harmful Byproducts of Heat-Processed Foods Protects Against Risk of Alzheimer’s Disease and Diabetes,” stated:
“Advanced glycation endproducts, or AGEs, are compounds commonly found in the so-called ‘Western diet,’ and previously have been linked to increased body weight, diabetes, and possibly Alzheimer’s disease. Now, researchers at the Icahn School of Medicine at Mount Sinai have shown that AGEs also cause brain changes similar to Alzheimer’s disease and pre-diabetes.”
The Mendota Reporter, a publication covering news in and around Mendota, Illinois, recently interviewed AGE Foundation Advisory Board member Pat Baird about Advanced Glycation End-products.
The article based off that interview, titled “Four numbers you need to know for good health,” stated:
“Advanced Glycation End-products (AGEs) are markers for the aging of our internal organs, tissues and body systems. Research shows that AGEs are linked to nearly every chronic disease we face today, such as obesity, kidney, heart and eye disease, and dementia.”
25 Feb 2014
Our skin can look younger if we avoid certain unhealthy foods, according to a recent Jewish World Review article.
Gretel H. Schueller’s article “Turn back time by avoiding these foods that age your skin” stated that while wrinkles are a natural part of aging, that doesn’t mean we can’t do anything to prevent them.
“While plenty of us spend lots of money on creams and cleansers, the best place to find anti-aging products is in your grocery store or garden. What we eat is just as important–if not more so–as what we slather on our skin.
“Nourishing our skin from the inside out can help beat the clock. And just as some foods can help slow the effect of time, other foods can speed up our skin’s aging process, contributing to wrinkles and sagging.”
The Bermuda Sun recently featured an article about diabetes, and Advanced Glycation End-products were also addressed in the article.
Written by Bermuda Sun columnist Colin Ayliffe, the article is titled “Balancing our blood sugar prevents diabetes onset.”
“Balancing our blood sugar is essential in preventing the onset of Type 2 diabetes, a debilitating condition that is all too prevalent in Bermuda. Diabetes is a serious and sometimes fatal disease. But it can be prevented.
A group of recent Daily Mail articles – written by the co-authors of an anti-sugar book – focused on the negative health effects of sugar, including Advanced Glycation End-products.
Dermatologist Patricia Farris and nutritionist Brooke Alpert first teamed up to write “The Sugar Detox,” a book designed to help people improve their health through a three-day detox plan to get sugar out of one’s system.
A recent Natural Society article titled “8 Foods that Speed Up Ageing While Promoting Sickness” encouraged readers to avoid certain foods should they want to age gracefully and avoid illness.
Author Paul Fassa wrote:
“Eating what’s quick, convenient, and tasty may fit your lifestyle for now, but you may be subjecting yourself to progressively worsening health. If you don’t shift to a healthier diet, someday sooner rather than later you’ll be a young person in an old person’s body, wondering what happened.”
09 Feb 2014
By: Pat Baird, AGE Advisory Board
As a dietitian, I am very conscious of how the foods we eat and the way we prepare them help determine the levels of Advanced Glycation End-products (AGEs) in our bodies. It’s important that everyone learns how to lower their AGE levels through their diet, and my goal is to help others accomplish that.
But AGEs are not solely a result of our diet. They are also a result of our lifestyle.
Inactivity is a key AGE accelerator. Without enough exercise, our AGE levels will climb higher and higher. We use protein and sugar when we exercise for energy and recovery, but when we are inactive, our bodies do not use that protein and sugar for their intended function. Instead, the excess protein and sugar combine to form harmful AGEs inside our bodies.
08 Feb 2014
By: Pat Baird, AGE Advisory Board
Diets and weight loss are always a hot topic, but even more so this time of year as people strive to keep their recent New Year’s resolutions. But reaching and maintaining a healthy weight is always important, as doing so will improve a number of important health markers, including the control of your Advanced Glycation End-product (or AGE) levels.
I can certainly appreciate the need for a healthy diet, as nutrition is at the heart of everything I do. Allow me to make a couple suggestions for you to follow not just for the New Year, but throughout your life.
First, cut down on sugar. Excessive consumption of processed foods leads to an overabundance of sugar in our body, which in turn leads to increased AGE levels. AGEs prematurely age our bodies and diminish our appearance, all while leading to a wide variety of other health concerns.
AGEs have been gaining attention all around the world, and recent AGE Foundation blogs have highlighted AGE articles or studies from England, South Africa, Denmark and Italy. AGE awareness exists Down Under as well, as evidenced by an article that was recently published in Australia.
Author Caitlin Bishop wrote:
“It’s easy to tell when your skin sends out an SOS. Your once clear complexion may have erupted in a seemingly unstoppable outbreak of acne; it may appear red and flushed or dry and cracked. Too long spent in the sun might have fast tracked your path to fine lines and wrinkles, and pigmentation may be starting to rear its head. Here, we get to know some of the most common skin concerns, investigating the causes, symptoms and cures.”
03 Feb 2014
Mail Online, website for British newspaper Daily Mail, recently featured an article about Advanced Glycation End-products and a scanner capable of measuring them. The scanner’s technology was developed by Dr. Andries Smit, a member of the AGE Foundation’s Advisory Board.
Written by Bianca London, the article is titled “Is your roast chicken giving you wrinkles? New scanner reveals damage caused by baking and frying food.”