AGE

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The Health Impact of Dietary AGEs

• Advanced Glycation End-products (AGEs) are linked to a significant increase in the occurrence of various chronic diseases.

• Medical research suggests AGEs play a role in almost every age-related disease, specifically highlighting risks for:

  • Osteoporosis

  • Diabetes

  • Alzheimer’s

  • Chronic kidney disease

GIST: Dietary AGEs are pervasive contributors to chronic, age-related illnesses, making their avoidance a critical health priority.

TAGLINE: AGEs: The Hidden Drivers of Chronic Disease.

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AGE Content in Plant vs. Animal Foods

• Processing Impact: Ultra-processed plant foods can contain nearly 100 times more Advanced Glycation End-product (AGE) units than their minimally processed counterparts.

• Starch Comparisons:

  • Rice: Contains 9 units per serving, while rice crackers have 275 and Rice Krispies have 600.

  • Potatoes: A boiled potato has 17 units, potato chips have 865, and fast-food fries exceed 1,500 units.

• Animal Products: Unlike plant foods, animal-based foods possess high AGE levels even in their raw, unprocessed state, which further increase with preparation.

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GIST: While heavy processing can spike AGE levels in plant foods by a hundredfold, animal products naturally start with high levels that only increase during cooking.

TAGLINE: Processing and Origin: The Two Factors Driving High AGE Intake.

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