Glycotoxins reduced by decreasing the thermal processing of foods at risk of chronic disease

Researchers at Mount Sinai School of Medicine have reported that reductions in consumption of fried foods that are rich in toxins called advanced glycation end products (AGEs), can reduce inflammation and actually help restore the natural defenses the organization, regardless of age or health status. These services are currently without modification or dietary calories. The results, published in the October / November issue of the Journal of Clinical Endocrinology and Metabolism, offer a simple dietary measures that could lead to weight loss, and have a significant impact on several epidemic diseases such as diabetes, heart disease and kidney.

The results are the result of a clinical trial with over 350 people, conducted in collaboration with and supported by the National Institute on Aging (NIA). The study builds on earlier studies in animals showed that effective prevention of these diseases and prolonging life by a low AGE diet.

"What should be mentioned on our findings that age reduces consumption proved to be effective in all study participants, including healthy people and people with chronic illnesses like kidney disease, has said the lead author of the study Helen Vlassara, MD, Professor and Director of the Division of Experimental Diabetes and Aging Mount Sinai School of Medicine.

"This suggests that antioxidants play a more active role than genetics in crushing the defenses of our body, we need to fight the disease can play. It has been said that nature has the power, but also the environment is expressed. The good news is that, unlike genetics, we may be able to control the levels of oxidant, which does not as a supplement to disease and aging, but because of cumulative toxic effects of the Ages, Dr. Vlassara.

AGEs are harmful substances which are present in abundance in the Western diet, and multiply when food is heated, pasteurized, dried, smoked, fried or grilled. Once absorbed into the body ages and the tissues they oxidize, leading to inflammation, which in turn, disease. Many animal studies by Dr. Vlassara and her team have shown that oxidative stress, high levels of oxidation and inflammation associated with long-term exposure to Ages may increase the risk of diabetes , heart disease, kidney disease and other chronic diseases.

Allocated to study a subset of 40 healthy participants who were either between the ages of 18 and or 45 or older than 60 years, and nine other patients with kidney disease, randomly one of two regimes. One group followed its own regular Western diet that was rich in EFAs. The second group followed a diet with similar energy and nutrient content, but with only half the amount of AGES, known as the "less-diet age. Participants in the younger age of intervention have been advised to avoid grilling, frying or roasting to poach their food, and instead have been, stew, steam, or instructions to their meals. There was no change in calorie or food intake during this period.

After four months on the AGE-diet, age less blood lipids, inflammatory markers and biomarkers of vascular function has been almost as much as 60 percent among healthy participants. A similar reduction was found in patients with kidney disease after only one month to the AGE-diet less.

The researchers also found a positive effect on the cellular receptor for AGEs AGER1 called for the release of toxic AGEs in the body of vital importance. The number of copies of the gene AGER1 was measured in circulating blood cells. Since this number was higher among participants with renal disease, who all had very high levels of AGEs deleted, researchers assume that the important defense mechanisms can be used "as a result of chronically elevated levels of AGE. But it was restored after a short time on the AGE diet, the number of copies of the gene AGER1 to normal levels in patients with kidney disease.

Researchers believe that daily consumption of age in the standard Western diet, at least three times higher than the limit for the safety of these oxidants. This could partly explain the observed changes in disease demographics.

Dr. Vlassara warned: "Although age is an immediate danger to the health of seniors, they have a similar risk for young people, including pregnant women and children, and this issue must be clarified. AGEs are ubiquitous and enchanting they provide taste to food. But they can not by simple methods of cooking, such as keeping the heat down and the water content in foods and avoiding packaged foods and fast, so can be put under control. This reduces the age levels in the blood and helps the body's own defense. "