Dietary AGE Formation

The common denominator for dietary AGE formation is sugar or rapidly converted starch meeting protein or fat under heat. Certain cooking methods produce AGEs in food before it is consumed, via heat applied to sugar-protein or sugar-fat combinations. Without sugar, the glycation reaction cannot proceed. Certain cooking methods and food combinations produce AGEs directly in food before it is consumed. The key triggers for dietary AGE formation are heat applied to sugar-protein or sugar-fat combinations. Sugar or rapidly converted starch meeting protein or fat under heat is the common denominator in dietary AGE formation. Deep-fried donuts produce dietary AGEs because starch converts to sugar and combines with fat under high heat. Fast-food french fries are a dietary AGE source due to high-starch potato with added sugars cooked in hot oil. BBQ ribs cooked with a sugar-based sauce are a dietary AGE source due to the heat-sugar-protein combination. Eliminating sugar and avoiding high-heat sugar-protein or sugar-fat combinations is the foundational prevention for AGE formation.