Researchers have made an interesting discovery about the impact of advanced glycation end products (AGEs) found in prepared foods on hunger and health. AGEs, which are produced during cooking processes like baking and frying, enhance the appeal of food but also have negative effects on our well-being. Studies using nematodes have shown that AGEs lead to increased consumption and reduced lifespan, emphasizing the importance of choosing healthier food options.
Scientists at Buck have identified a mechanism that may explain why consuming delicious yet unhealthy food increases our desire to eat more. Overeating and weight gain can result from various factors, including the ready availability of flavorful, high-calorie foods. The researchers at Buck have found that AGEs, a type of chemical found in processed and prepared foods, contribute to increased hunger and a decreased ability to make healthy food choices. This research sheds light on the reasons behind our testing abilities for these foods.
According to Pankaj Kapahi, the lead author of the research study, “This research involving tiny worms has significant implications for human dietary choices and our tendency to overeat certain foods.” He added, “Modern processed foods rich in AGEs are tempting to eat, but we know very little about their long-term effects on our health.” The study was recently published in the journal eLife.
An evolutionary perspective suggests that humans have evolved mechanisms that encourage us to consume as much food as possible when it is readily available. This is because excess calories are stored as fat, which can be utilized during periods of fasting. The preference for flavorful foods, particularly those high in sugar, has been favored by natural selection. However, the mechanisms that make it difficult to resist such foods have remained unclear. AGEs are metabolic byproducts that occur naturally during sugar metabolism in cells but are also formed during cooking processes and are found in many processed foods. AGEs provide the appealing brown color that occurs during cooking, making food more appetizing and harder to resist.
While the Maillard reaction, which occurs when sugars and proteins interact with heat, is well-known for making food taste good, it can have detrimental effects on the body. The resulting AGEs cause inflammation and oxidative damage, which contribute to various health issues such as blood vessel stiffness, high blood pressure, kidney disease, cancer, and neurological problems. Accumulation of these metabolic byproducts in different organs is likely one of the main factors in the aging process of organs and organisms overall. It is due to these harmful effects that researchers are studying the impact of AGEs on health.
Even tiny worms used in the Kapahi lab were not immune to the allure and harm of AGEs. Researchers observed that these chemicals not only caused diseases and reduced lifespan but also increased the worms’ appetite for the same substances. The researchers aimed to understand the underlying mechanism by which AGEs promote excessive eating. Through their study, they identified a signaling pathway mediated by specific AGE molecules that promotes feeding and neurodegeneration. They also found that worms lacking the ability to process even naturally occurring AGEs had significantly shorter lifespans. The study is now expanding to mice, where researchers will investigate the relationship between AGEs and fat metabolism.
Understanding this signaling pathway may provide insights into overeating caused by modern diets rich in AGEs. This research highlights the role of AGE accumulation in diseases such as obesity and neurodegeneration and its association with the global rise in age-related diseases.
The key takeaway from their work is a profound realization that our food intake is often controlled by the food itself. To address this, the researchers have personally changed their diets, practicing intermittent fasting to allow the body to utilize fat instead of sugar. They also recommend consuming whole grains to maintain stable glucose levels and utilizing moist heat instead of dry cooking methods, such as steaming or frying. Adding acids when cooking, like when grilling, slows down the formation of AGEs.
In conclusion, this study provides valuable insights into the impact of AGEs found in processed and prepared foods on hunger, overeating, and overall health. It highlights the need for individuals to be conscious of their dietary choices and opt for healthier alternatives to reduce the negative effects of AGE accumulation in the body.
Source: scitechdaily.com
