Title : Dietary advanced glycation end products: How common cooking methods impact health outcomes
Abstract:
Advanced Glycation End Products (AGEs) are a heterogeneous group of compounds formed through non-enzymatic reactions between reducing sugars and free amine groups in proteins, lipids, or nucleic acids, primarily via the Maillard reaction. Key AGEs, including Carboxymethyllysine (CML) and Carboxyethyllysine (CEL), are generated endogenously but can also be ingested through food, especially those prepared using high-temperature cooking. Excessive dietary AGEs have been linked to chronic conditions such as diabetes, cardiovascular disease, and neurodegenerative disorders.
Evidence from previous studies indicates that dry-heat cooking methods, such as frying, grilling, and baking, tend to increase AGE formation, whereas moist-heat methods, like boiling and steaming, result in lower AGE levels. Foods high in protein and fat is particularly prone to AGE accumulation during cooking. These findings highlight the critical role of dietary patterns and cooking practices in modulating AGE intake and their potential health impacts.
Overall, this body of research underscores the need for public awareness and dietary strategies aimed at reducing excessive AGE consumption. Promoting cooking methods that minimize AGE formation can provide actionable guidance for healthier diets and contribute to mitigating the risk of chronic disease.
