High-Temperature Cooking: How It Accelerates Aging

What Are AGEs? aging

AGEs (Advanced Glycation End-products) are compounds formed when proteins or fats combine with sugar, especially during high-temperature cooking. These substances trigger inflammation, damage cells, and contribute to various health issues, including wrinkles, skin aging, and cardiovascular diseases.

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AGE Formation by Cooking Method

The amount of AGEs in food varies significantly depending on the cooking method:

• Frying: Produces a large amount of AGEs due to prolonged exposure to high heat.
• Grilling: Direct heat enhances the reaction between proteins and sugars, forming AGEs.
• Stir-Frying: High pan temperatures and oil speed up AGE formation.
• Boiling: Water temperature stays around 100°C, resulting in fewer AGEs.
• Steaming: Similar to boiling, steaming minimizes AGE production.

To reduce AGE consumption, opt for low-temperature cooking methods like boiling and steaming.

5 Foods That Accelerate Aging

1. Fried Foods: Items like French fries and fried chicken are cooked at high temperatures for extended periods, leading to high AGE content.
2. Barbecue: Grilled meat often develops charred surfaces, a significant source of AGEs.
3. Processed Meats: Sausages and ham already contain high AGEs due to processing and accumulate more during cooking.
4. Fast Foods: Burgers, pizzas, and other fast foods are cooked at high temperatures and are rich in AGEs.
5. Sugary Baked Goods: Donuts, cookies, and similar items involve high heat and sugar-fat reactions, generating large amounts of AGEs.

Tips to Reduce AGEs in Your Diet

1. Lower cooking temperatures and use methods like boiling and steaming.
2. Include fresh fruits and vegetables rich in antioxidants to counteract AGE effects.
3. Minimize the intake of processed foods and sugary items.

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Be Careful About Potassium Intake from Fruits and Vegetables