Starting early in life and slowly accumulating in your cells over time, abnormal nonenzymatic binding occurs between sugars in your blood and cells with proteins, lipids and nucleic acids (DNA) through the process of glycation.   The initial reactions can be reversed by lowering the glucose level, whereas conversely high glucose concentrations have the opposite effect and encourage progression to Advanced Glycation Endproducts (AGE's).  Their formation is markedly accelerated in diabetics because of the high glucose levels.  These compounds are "garbage" in the cells and interfere with multiple cell functions by changing the functions of proteins.  Crosslinking occurs between adjacent protein strands resulting in stiffness and loss of elasticity affecting the heart, arteries and other tissues. 

    AGE's are important mediators of almost all diabetic complications, including accumulating in the kidneys leading to kidney disease, infiltrating peripheral nerves contributing to peripheral neuropathy, and contributing to atherosclerosis.  AGE's can modify LDL cholesterol so that it becomes more easily oxidized and deposited in vessel walls, leading to atheroma.

    AGE's also can initiate harmful inflammatory and autoimmune disorders including signaling inflammatory cytokines, and can be involved in glaucoma and arthritis.  Neurodegenerative disorders involve AGE's including Alzheimer's disease. 

Prevention

    Dietary AGE intake can significantly raise your AGE levels and contribute to multiple chronic illnesses.  Grilling, frying or broiling food at high temperatures, especially meats and cheese, generates high levels of AGE's.  Eating foods rich in AGE's leads to higher levels of AGE's in the blood, and is directly related to levels of C Reactive Protein and other inflammatory markers.  Healthy young people can have very high levels of AGE's secondary to dietary intake and this may predispose to diabetes and other illnesses.  Animal studies have shown that if dietary AGE intake is cut in half the animals had an increased lifespan compared to their regular diet.  Water on or in the foods at cooking reduces AGE's, and boiling, stewing, poaching and steaming with reduced heat minimizes AGE formation. 

    Since the pathological effects of glycation are largely irreversible, there is interest in preventive supplements and drugs.  Carnosine shows anti-aging properties by extending cellular and animal lifespans, protecting the brain against stroke and Alzheimer's, and protecting proteins by reducing oxidative stress and blocking formation of AGE's.  

    All diet changes, exercise and drugs and supplements have risks so please consult your health care provider before following any ideas from this website; no specific medical advice is given to any individual.