ADVANCED GLYCATION END PRODUCTS
Report #6847 6/25/96
A recent study presented at the annual meeting of the Diabetes Association in San Francisco shows that eating browned foods may cause heart attacks, strokes and nerve damage.
Scientists have known for many years that cooking proteins with sugars in the absence of water/ forms advanced glycation products that can damage tissues in the body. Diabetics suffer a very high incidence of nerve, artery and kidney damage because high blood sugar levels in their bodies markedly accelerate the chemical reactions that form advanced glycation products.
The frightening new news is that eating foods with these advanced glycation products raises blood and tissue levels and increases nerve damage. Cooking with water prevents sugars from binding to proteins to form these poisonous chemicals. Cooking without water causes sugars to combine with proteins to form these advanced glycation products. So, baking, roasting and broiling cause the poisonous advanced glycation products to form, while boiling and steaming prevent them. According to these new findings, brown foods, such as brown cookies, brown bread crust, brown basted meats and brown beans, and even brown coffee beans may increase nerve damage, particularly in diabetics who are unusually susceptible to nerve damage. On the other hand, since steamed and boiled vegetables, whole grains, beans and fruits are made with water, they do not contain significant amounts of advanced glycation products. Another reason that you should eat your fruits, vegetables whole grains and beans/ fresh, boiled or steamed.
By Gabe Mirkin, M.D., for CBS Radio News
Helen Vlassara, at the Picower Institute for Medical Research in Manhasset, N.Y. presented to the annual meeting of the American Diabetes Association in San Francisco June, 1996.