Reducing Dietary Advanced Glycation End (Age) Products Can Make A Difference In Managing Diabetes

An article entitled, "Advanced Glycation End Products and Diabetic Complications" written by Rita E. Carey, MS, RD, CDE informs the reader about the relationship between AGE molecules and their effect on the body.

The article states that dietary AGEs produce acute systemic inflammatory and endothelial effects that may contribute to heart disease, neuropathy, diabetic kidney disease and other complications. Research on dietary AGEs and its impact on health is ongoing.

Health professionals are encouraged to advise people and especially those with diabetes on ways they can cut back on consuming foods containing high concentrations of AGEs; namely, those containing a high amount of protein and fat, especially. The article also encourages advising individuals to reduce their intake of highly processed foods. Consumption of foods that have been grilled, broiled or roasted are of particular concern. The chemical changes that occur in foods as a result of these high-temperature cooking methods increase production of dietary AGEs. When sugar, fat and/or protein are exposed to heat and browning occurs, AGEs are present in a food item. Browned breads, pizza crusts, and meringues are but a few examples of food items containing the notorious dietary AGEs.

You can read more about this additional risk factor and its effect on people with diabetes.

Carey, MS, RD, CDE Rita E., "Advanced Glycation End Products and Diabetic Complications," today’s dietitian, Vol. 9 No. 3, March, 2007.

Debra A. Vincent, MA, RD, LDN, CDOE