Glycation and ageing | Chew On This

Glycation and ageing | Chew On This
If you’re eating toast as you read this, you might want to put it down – or at least lower the setting on the toaster. You’re about to have a science lesson from Dr Josephine Forbes of the Baker IDI Heart and Diabetes Institute on how many common foods – toast and croissants included - can produce chemicals now suspected of fast-tracking ageing and chronic disease.
Called Advanced Glycation End Products (AGEs for short), these chemicals turn up in foods ranging from hash browns to cola drinks and – sorry - coffee. Studies by Forbes and researchers overseas suggest that too many AGEs building up in the body can contribute to heart disease and diabetes – and the wrinkling and pigmentation that goes with ageing skin.
The foods producing the most AGEs tend to be processed foods high in sugar or fat, especially animal fat, that are then grilled, baked or fried at high temperatures, often until they’re crispy and golden.