AGE's rich "hard shell" foods may increase the risk of heart disease

According to new research, late-stage glycosylation end products (
AGEs
) from foods cooked at high temperatures may be linked to an increased risk of heart disease in diabetics.'s study, published in the International Journal of Food Science and Nutrition, recommends avoiding cooking methods known as late-stage glycosylation products
AGEs
, such as substances found on the "crunchy" edges of grilled burgers or baked goods.Professor
Karen Chapman-Novakofski
of the University of Illinois, who led the study, said: "The evidence we found suggests that the cooking methods that produce hard shell products produced late-stage glycation products.explained: "
AGEs
associated with the formation of empty spots we see in cardiovascular disease.study detailsChapman Novakofski
and her team compared food consumed by two ethnic groups
65,
study participants
10
days of food intake: Mexico (with a higher risk of diabetes and complications) and non-Hispanic whites.said: "We found that people with higher cardiovascular complications ate more of these glycation products.The study's lead author,
Claudia Luevano-Contreras
, added: "For every additional unit of
AGEs
intake, the risk of cardiovascular disease was
3.7
times higher between the study participants.also showed that non-Hispanic whites consumed more
AGEs
and consumed more saturated fat, but there was a stronger association between
AGEs
and cardiovascular disease than saturated fat and heart disease, the researchers said.Chapman-Novakofski
and her colleagues say more research is needed before the recommended amount can be determined, and they are planning another study of past
AGEs
for diabetics."These findings are preliminary, but they give us good reason to further explore the link between
AGEs
and cardiovascular risk in people with diabetes," Chapman-Novakofski said
. ”