A simple dietary intervention can reduce the risk and severity of chronic diseases and improve health, regardless of a person’s age or current health status, report researchers from the NIA and the Mount Sinai School of Medicine in New York. Lowering the intake of heat-processed foods, including pasteurized, dried, smoked, fried, or grilled foods, decreases the level of toxins called Advanced Glycation End products (AGEs). These products are believed to increase oxidative stress and inflammation in the body.
The researchers randomly assigned 40 healthy adults in two age groups (18–45 and more than 60 years old) and 9 patients with kidney disease to groups consuming either a low-AGE diet (30–50 percent reduction) or a normal diet. Researchers examined the relationships between age, level of dietary AGE, serum AGE, peripheral mononuclear cell AGER1 (an antioxidant receptor involved in AGE metabolism), and oxidative stress/inflammation before and after reduction of dietary AGE intake and compared with no reduction of AGE.
AGE toxins reduce levels of AGER1, the scientists found. In addition, levels of AGER1 correlated significantly with levels of circulating AGE and markers of oxidative stress. The researchers concluded that reducing AGE in diets might lower oxidant stress and inflammation and restore levels of AGER1 in both healthy subjects and those with chronic disease, regardless of age.