AGEing and Glycation
What is glycation?
Glycation is a biomarker for diabetes, aging, and is implicated in other diseases. Glycation end products are believed to play a causative role in the vascular complications of diabetes mellitus.
What does this mean?
Glycation is the result of sugar binding to a protein or fat within the body. The resultant products undergo a number or dehydration reactions that lead to the formation of glycation end products (AGE’s). AGEs are compounds formed in the body when fat and protein combine with sugar. When they accumulate in high levels, they increase the risk of many diseases. The glycation process leads to a loss of protein function and impaired elasticity of tissues such as blood vessels, skin, and connective tissue. Diet is probably the biggest contributor of AGEs - if you regularly cook foods at a high temperature or consume large amounts of processed food then your AGE levels are probably high - potentially causing oxidative stress and inflammation. High levels have been linked to the development of a number of diseases including diabetes, heart disease, Alzheimer's as well as premature ageing.
So, what can we do to combat the AGE process?
Luckily, the body has mechanisms to eliminate these harmful, ageing compounds through antioxidant and enzymatic function. Increasing the intake of natural anti-oxidants in the diet through fruit (preferably berries for their low glycemic output) and vegetables, while choosing fresh, unprocessed foods will lower AGE intake.
Outside of the diet, an increase in movement can lower the AGE levels. Sedentary lifestyles are a major factor in the diseases noted previously.
Hope this helped and if you feel you could benefit from an improved diet, lower insulin output and an increase in movement/exercise then please contact me and I would be happy to develop a custom based, sustainable program to help get you back on track.
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