ADVANCED GLYCATION END PRODUCTS

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Context: 

A diet rich in advanced glycation end products (AGEs) is among the leading causes of India being the world’s diabetic capital.

What are advanced glycation end products (AGEs)

Advanced glycation end products (AGEs) are harmful compounds that are formed by the process  called glycation.

Glycation is a natural process that occurs when a sugar molecule attaches to a protein, lipid, or nucleic acid, forming a new compound. It's also known as the Maillard reaction.

One of the main causes of aging and diabetic complications, like cataracts, is glucose. Advanced glycation end products (AGEs) are glycated macromolecules that build up and can cause major health issues.

Sources

Foods originating from animals that are high in fat and protein are often rich in AGEs and can form additional AGEs when cooked.

Foods can also produce AGEs. Foods that have been cooked at high temperatures, such those that are fried, grilled, or toasted, typically include a lot of these chemicals.  

Why are advanced glycation end products (AGEs) harmful?

Our body has mechanisms to eliminate these harmful compounds, including those involving antioxidant and enzymatic activity. However, when we consume too many AGEs — or too many forms spontaneously — our body can’t keep up with eliminating them. Thus, they accumulate.

Elevated amounts have been demonstrated to induce oxidative stress and inflammation, although low levels are usually not a cause for concern.

Excessive amounts have also been connected to early aging and the onset of numerous illnesses, such as diabetes, heart disease, kidney failure, and Alzheimer's disease.

Individuals with diabetes and other conditions characterized by elevated blood sugar levels are more likely to produce an excess of AGEs, which can accumulate in the body.

When it comes to cardiovascular disease, AGEs have the ability to cause collagen to crosslink, which can stiffen the arteries and trap low-density lipoprotein (LDL) particles in the walls of the arteries.

AGEs can also cause glycation of LDL which can promote its oxidation. Oxidized LDL is one of the major factors in the development of atherosclerosis which is a buildup of cholesterol plaque in the walls of arteries, causing obstruction of blood flow. Plaques may rupture, causing acute occlusion of the artery by clot.

Important articles for refrence:

LDL and HDL

Cardiovascular diseases and Single Pill Strategy

Sources:

https://www.thehindu.com/sci-tech/health/consumption-of-ultra-processed-and-fast-foods-leading-cause-of-diabetes-in-india-reveals-new-study/article68729384.ece

https://en.wikipedia.org/wiki/Advanced_glycation_end-product

PRACTICE QUESTION Q.Consider the following statements about the Advanced Glycation End Products:  They are harmful compounds that are formed by the process  called glycation. Foods originating from animals that are high in fat and protein are often rich in AGEs. Our body do not have mechanisms to eliminate these harmful compounds. How many of the above statements is/are correct? A.Only one B.Only two C. All Three D.None Answer: B Explanation: Statement 1 is correct:  Advanced glycation end products (AGEs) are harmful compounds that are formed by the process  called glycation. Glycation is a natural process that occurs when a sugar molecule attaches to a protein, lipid, or nucleic acid, forming a new compound. It's also known as the Maillard reaction. One of the main causes of aging and diabetic complications, like cataracts, is glucose. Advanced glycation end products (AGEs) are glycated macromolecules that build up and can cause major health issues. Statement 2 is correct:  Foods originating from animals that are high in fat and protein are often rich in AGEs and can form additional AGEs when cooked. Foods can also produce AGEs. Foods that have been cooked at high temperatures, such those that are fried, grilled, or toasted, typically include a lot of these chemicals.   Statement 3 is incorrect:  Our body has mechanisms to eliminate these harmful compounds, including those involving antioxidant and enzymatic activity. However, when we consume too many AGEs — or too many forms spontaneously — our body can’t keep up with eliminating them. Thus, they accumulate. Elevated amounts have been demonstrated to induce oxidative stress and inflammation, although low levels are usually not a cause for concern.