Advanced Glycation End Product Content Of Common Foods and Drinks
Epidemiological studies associate consumption of unhealthy foods with structural changes to the proteins in our bodies.
When one ingests foods/drinks processed or cooked at high temperature, the advanced glycation end products (AGEs) in
these foods/drinks inflict glycation changes to the body’s own proteins.
The result is an accumulation of non-functional (AGEs) structures throughout the body that are associated with normal aging.
The following pages reveal the number of advanced glycation end products (AGEs) per serving of over 500 different foods and drinks.
A correlation can be seen by the heating process involved in processing or cooking the food and the number of AGEs they contain.
Bacon, for instance, has the highest levels of AGEs per serving at 11,905 compared to only 407 in tuna canned in water.
A consistent finding in this listing of 549 dietary items is that food cooked at higher temperatures has far more AGEs
than the same food served raw or prepared at lower temperature. Some foods, however, have naturally higher levels of AGEs.
What may surprise you are foods that are considered healthy, but may have modest to relatively high AGE levels per serving.
The take home lesson from the following pages is that it is impossible to completely avoid consuming AGEs in your diet. AGEs also form in your body as a
result of normal metabolism.
To achieve maximum reduction of AGEs, you should minimize intake of high glycemic sugars/starches, consume foods
in the lower AGEs range (as revealed on the following chart), along with appropriate nutrients.
The advanced glycation end product (AGE) content of the following foods is based on their carboxymethyllysine content:*
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