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AGEs in the Diet: Why Are Vegetarians Also at Risk of AGE Accumulation?
Advanced glycation end products (AGEs) are a class of compounds formed by the reaction of carbohydrates with proteins or lipids. They are thought to be closely related to aging and the development of various degenerative diseases, such as diabetes, arteriosclerosis, chronic kidney disease and Alzheimer's disease. The main source of AGEs in the diet is high-fat and high-protein animal foods, but surprisingly, vegetarians are also found to be at risk of AGE accumulation.
AGEs affect nearly every type of cell and molecule in the human body and are an important factor in the process.
Studies have shown that although vegetarians lack animal sources of AGEs in their diets, the concentration of AGEs in their bodies may be higher than that of non-vegetarians. Is it because of the effects of AGEs in the diet on health, or are AGEs from within the body more important? This shows that the impact of AGEs in the diet still needs to be further explored.
Sources of AGEs
AGEs in food mainly come from high-protein and high-fat animal products, which are more likely to produce AGEs during the cooking process. However, under certain conditions, such as hyperglycemia and oxidative stress, the production of AGEs is greatly increased. These AGEs not only come from the external diet, but are also synthesized in the body, further increasing the risk of health problems.
The association between AGEs and various diseases
Research in recent years has revealed that there is a close connection between AGEs and a variety of diseases. They are thought to be linked to conditions such as vascular complications of diabetes, Alzheimer's disease, cardiovascular disease and stroke. AGEs not only cause pathological effects by inducing internal cell damage and apoptosis, but also cause increased permeability and hardening of blood vessels, further worsening the disease.
AGEs bind to RAGE on vascular endothelial cells, leading to oxidative stress and activation of inflammatory pathways.
The Challenge of AGE for Vegetarians
Although vegetarian diets are generally considered healthier, certain plant-based foods may also contain AGEs. Moreover, even for vegetarians, AGEs may be produced due to different dietary structures and cooking methods, such as high-temperature cooking. Therefore, vegetarians also need to pay special attention to the intake of AGE, such as choosing low-temperature cooking or steaming food to reduce the production of AGE.
AGE removal and treatment methods
Regarding the clearance of AGE, studies have shown that its metabolism in the body is not easy, especially those AGEs from the extracellular matrix, which are difficult to be excreted from the body. Although some amino acid degradation products may be excreted in the urine, the accumulation of AGEs will still aggravate the corresponding pathology in patients with renal insufficiency.
For the treatment of AGE, current research mainly focuses on three aspects: inhibiting the formation of AGE, destroying its connection after formation, and reducing its negative effects. Potent natural ingredients such as vitamin C, alpha-lipoic acid, and various plant compounds have shown promise in inhibiting AGE formation. In addition, clinical trials have also shown that certain drugs such as metorel and bicristine can counteract the effects caused by AGE.
Reflections and future directions
Many questions about AGEs remain to be answered, particularly regarding how vegetarians can manage their accumulation and effects. Whether future research can reveal the complex relationship between vegetarians and AGEs, and how to effectively reduce the burden of AGEs in elderly patients, will be a direction worthy of attention.
In this era full of challenges and hope, as a consumer, have you ever thought about whether your eating habits will affect the accumulation of AGEs and thus affect your health?
