Why do some foods make us age faster?
Does accumulation of advanced glycation end products contribute to the aging phenotype?
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Some foods, especially cooked at high heat, contain chemicals called AGEs that can build up in our body and make our tissues stiff and inflamed over time, which might make us age faster.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
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Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
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Evidence Score
Based on clinical experience or non-systematic literature reviews. The lowest level of evidence as they are most susceptible to bias and personal perspective.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Some foods, especially cooked at high heat, contain chemicals called AGEs that can build up in our body and make our tissues stiff and inflamed over time, which might make us age faster.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 51 / 5
Evidence Score
Based on clinical experience or non-systematic literature reviews. The lowest level of evidence as they are most susceptible to bias and personal perspective.
Publication
Authors
Semba RD, Nicklett EJ, Ferrucci L
Related Content
Claims (6)
Eating foods like fried meat, processed cheese, and baked goods can add harmful compounds to your body because of how they're cooked, and your body actually absorbs a big chunk—up to 30%—of one of these compounds called carboxymethyl-lysine.
Breaking harmful sugar-protein clumps in the body with certain drugs might help keep hearts and kidneys healthier as we age.
When sugar sticks to proteins in your body over time, it can create harmful compounds that make tissues stiff and less flexible, which might lead to problems in your heart, bones, and eyes as you age.
Older adults with higher levels of a substance called CML in their blood tend to have stiffer arteries, weaker muscles, slower walking, kidney problems, anemia, and are more likely to die from heart disease or any cause.
When certain harmful sugars in the body stick to a specific receptor, they can turn on inflammation switches that lead to cell damage over time, which might make aging and age-related diseases worse.