AGEs are proteins permanently cross-linked with sugars. The research is controversial ,some data show low absorption of these substances ,others show increased oxidative stress if someone eat a lot of it. these substances aren’t necessary for the body. avoiding completely is impossible but reducing AGEs intake spares antioxidants in the body for other tasks. improves skin quality ,better regeneration etc.
Glycated protein content of foods can be very different depends on the cooking techniques and other processing like aging cheese. Steaming ,cooking in water or pressure cooking don’t increase the AGE content significantly. Pressure cooking is the best method because the food don’t reach oxygen while cooking.
Cheese is very high in AGEs. the glycation happens over time even in room temperature from the air
and some numbers… mg/100g
Cheese, American 16,790
Chicken, grilled 14,440
Chicken, raw 4,170
Egg, fried 13,670
French fries 13,130
Salmon, broiled with olive oil 14,950
Salmon, raw 6,820
Steak, pan fried in olive oil 18,150
Steak, raw 5,860
Butter 26,480
Margarine, tub 17,520
Oil, sesame (Asian Gourmet) 21,680
source :
Advanced Glycation End Products in Foods and a
Practical Guide to Their Reduction in the Diet
JAIME URIBARRI, MD; SANDRA WOODRUFF, RD; SUSAN GOODMAN, RD; WEIJING CAI, MD; XUE CHEN, MD; RENATA PYZIK, MA, MS;
ANGIE YONG, MPH; GARY E. STRIKER, MD; HELEN VLASSARA, MD
Reblogged this on Primal Nutritionist and commented:
Excellent information regarding AGEs.