Researchers at Buck Institute have discovered that advanced glycation end products (AGEs), chemicals formed during cooking and processed foods, can increase hunger and affect health negatively. These findings, derived from studies on nematode worms, reveal that AGEs, generated through the Maillard reaction, not only make foods more appealing but also lead to increased consumption and reduced lifespan. Senior researcher Pankaj Kapahi emphasizes that understanding the mechanisms behind AGEs is crucial, as modern diets rich in these compounds may contribute to obesity and age-related diseases.
The study identified specific mechanisms through which AGEs stimulate appetite, showing that certain compounds significantly enhance food intake through a tyramine-dependent signaling pathway. Furthermore, the accumulation of AGEs poses various health risks, including inflammation and chronic diseases such as hypertension and cancer, particularly as the body’s ability to clear them decreases with age.
To mitigate AGEs’ effects, researchers suggest practical dietary changes, such as choosing whole grains, opting for moist cooking methods, and incorporating acidic ingredients during food preparation. Ultimately, this research underscores the need for more mindful eating choices in the face of tempting yet unhealthy food options.
