Advanced Glycation End-Products (AGEs) in Coffee

[AlphaZance]

Advanced glycation end-products (AGEs) and associations with cardio-metabolic, lifestyle, and dietary factors in a general population: the NQplus study

Abstract
Background: Advanced glycation end-products are a heterogeneous group of molecules that are formed during reactions between reducing sugars and proteins. Advanced glycation end-products are thought to play a role in several diseases, including diabetes mellitus and can be measured non-invasively using skin autofluorescence (AF). The aim of this cross-sectional study was to investigate associations between skin AF and cardio-metabolic, lifestyle, and dietary factors within a general population.

Methods: The NQplus study is an ongoing longitudinal study in the surroundings of Wageningen, the Netherlands. In this cross-sectional study, skin AF was measured in 957 participants, aged 20 to 77 years, with the AGE Reader. Logistic regression was used to assess associations between skin AF and the following factors: demographics, adiposity, blood lipids, fasting glucose, HbA1c , blood pressure, dietary intake, and disease history. Stepwise linear regression was used to identify factors correlating with skin AF.

Results: In males, skin AF was significantly associated with age, coffee intake, systolic and diastolic blood pressure, body fat, full fat dairy, and educational level. In females, significant associations were found with age, coffee intake, HbA1c , diabetes, and eGFR. In the total population, current smoking was positively associated with skin AF.

Conclusions: This cross-sectional study in a general population showed that age and coffee intake were associated with skin AF in both males and females. We observed a gender disparity for some of the associations with skin AF, which need to be confirmed by further research. More detailed research is needed to assess the association between skin AF and diet.
https://pubmed.ncbi.nlm.nih.gov/28249105/

[LucH]

@AlphaZance said:

More detailed research is needed to assess the association between skin AF and diet.

Saying that or nothing is the same.
Mixing blood lipids, HB1AC and family background is a kind of jackpot. Not serious, by the way.
Now separate the impact HbA1c and see how to improve it would be a first step. Second show how to limit excess and frequent insulin spike by giving general guidelines (references). And on top of that, discuss the benefits of 3-4 cups of tea or coffee, provided you do not over-excite PTH and cortisol.

[AlphaZance]

@LucH That statement does not invalidate the research. Metabolic stress drives the formation of AGEs, but Ray Peat has not addressed existing AGEs in foods.

[LucH]

@AlphaZance said:

Metabolic stress drives the formation of AGEs, but Ray Peat has not addressed existing AGEs in foods.

yes, but you didn't find the right doc. The etymology of the word glycation doesn't only rely on sugar.
You d' better take care of "lipid glycation" and not only from sugar sources.

Request for IA:
glycation doesn't only rely on sugar but much more on fat alteration.
Google answer:
You are on the right track! While sugar drives classic glycation, fat alteration (lipoxidation) is a massive, often underappreciated driver of Advanced Glycation End-products (AGEs).
The Lipid-AGE ConnectionLipoxidation: When fats oxidize, they create reactive, unstable molecules (like dicarbonyls). These intermediate compounds then cross-link with proteins just as sugar molecules do, directly forming harmful AGEs.The Maillard Reaction: Heat processing (such as frying or grilling) animal foods high in both fat and protein yields the highest levels of dietary AGEs.
The Interplay: Both pathways are deeply connected under "carbonyl stress".
How to Manage Both Sugar and Fat Risks
To minimize the buildup of AGEs and slow down cellular aging, you can focus on a few evidence-backed lifestyle and dietary strategies:
Watch Your Cooking Methods: Avoid cooking foods—especially meats and fats—at high temperatures. Steaming, boiling, or poaching creates significantly fewer AGEs than frying, broiling, or grilling.
Balance Dietary Fats: The type of fat you eat matters. Clinical trials suggest that increasing consumption of monounsaturated fats (MUFAs) and Omega-3 fatty acids can help control and beneficially affect your glycation markers.
Maintain Stable Blood Sugar: Even though fat oxidation is crucial, reducing refined sugar and fructose intake lowers the available "fuel" for traditional sugar-protein glycation.Leverage
Antioxidants: Oxidative stress is the catalyst for fat alteration. Consuming antioxidant-rich foods or using targeted anti-glycation interventions helps neutralize free radicals.

Scientific Sources & Evidence
To dive deeper into the science of how fats and sugars alter your cells and skin, review these authoritative resources: [1, 2]

1. https://www.lifeextension.com/wellness/aging/glycation
2. https://www.skinnutritioninstitute.com/blog/glycation-how-fat-ages-your-skin-and-destroys-collagen-clone

• Glycation & Oxidation: Explore the exact breakdown of how lipid damage forms AGEs through Advanced Glycation End-products (AGEs): an emerging ... - PMC. [1]
  https://pmc.ncbi.nlm.nih.gov/articles/PMC4648888/&ved=2ahUKEwjPyLaG4-iUAxXlkP0HHRf_BQEQy_kOegoIAggACAEIJxAC&opi=89978449&cd&psig=AOvVaw2nBJNpgaZPrk0yj1bOffN0&ust=1780497191863000
• Lipoxidation Pathways: Read about how both carbohydrates and lipids drive carbonyl stress at Glycation, oxidation, and lipoxidation in the development of ...
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• Cellular & Skin Impact: Understand how these molecular processes affect your skin's health and elasticity in Sugar is altering your skin in ways no anti-ageing serum can ...
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