Researcher Highlights Sugar's Role in Accelerating Aging Through Glycation
Dr. Pankaj Kapahi, a professor at the Buck Institute for Research on Aging, has shed light on the impact of Advanced Glycation End products (AGEs) on the human body. AGEs are toxins formed when sugars such as fructose, sucrose, or glucose react with proteins in the body, a process known as glycation. This reaction can lead to premature aging by affecting collagen reserves in the skin and causing internal damage to organs and tissues. The consumption of high-sugar foods, including fruit juices and processed foods, accelerates glycation, which can warp proteins and lead to issues with joints, muscles, and even the brain. Cooking methods that expose foods to high heat, such as grilling, also contribute to the formation of AGEs. However, cooking at lower temperatures with added moisture can reduce AGE formation. 
