Advanced glycation end products in foods and a practical guide to their reduction in the diet

Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, Yong A, Striker GE, Vlassara H · Journal of the American Dietetic Association

The reference table for how much of this is under a cook's control, and the numbers are large. Dry heat raised AGE content **10- to 100-fold above the uncooked state** across food categories. Animal foods high in fat and protein are AGE-rich and gain the most during cooking; vegetables, fruit, wholegrains and milk stay comparatively low even after cooking. New AGE formation was reduced by moist heat, shorter cooking, lower temperatures, and acidic ingredients such as lemon juice or vinegar.

Population

A validated database of AGE content across food categories and cooking methods

Intervention

Cooking method, temperature, time and added acid

Comparator

The uncooked state

Limitations

A food-composition and method paper with no health endpoint of any kind. How much dietary AGE is absorbed, and whether it reaches cartilage, is a separate question this database does not address.