For others who also don't know what advanced glycation end-products are/are a bit confused by the headline:<p><a href="https://en.m.wikipedia.org/wiki/Advanced_glycation_end-product" rel="nofollow">https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ...</a><p>Found in humans, they are bio markers for quite a few diseases, including diabetes (type 2 = insulin resistance).<p>Food sources are animal products.<p>Wiki says vegetarians have been shown to have more than non-vegetarians, discounting dietary reasons for high levels in humans. This study suggests otherwise.
Original paper: <a href="https://pubmed.ncbi.nlm.nih.gov/39320860/" rel="nofollow">https://pubmed.ncbi.nlm.nih.gov/39320860/</a>
This definition of AGEs is interesting (linked from the article, same site):<p>"Advanced glycation end products (AGEs) form when proteins and fats (lipids) in the body react with sugar (glucose) and become glycated and oxidized."<p>So, maybe it's not so much the Maillard reaction but that sweetened brioche bun used in your fancy hamburger.
For the uninitiated in Advanced Glycation Ends (AGEs):<p>> AGEs can also be ingested from food, especially food cooked at high temperatures and with little moisture, like grilled meats, fried foods, and baked goods.[23] The Maillard reaction is the main nonenzymatic reaction known to form AGEs in cooking and is famously known for the distinct browning color and complex flavor and aroma of roasted coffee, French fries, seared meat, and other favorites.
I haven't read the full paper, but do they control for fat intake? Because pretty much everything on the "high AGE" side of the infographic is also high in fats, and we already have studies that show high fat diets have a negative effect where diabetes is concerned
If I had to choose between sugar and meat that's been Maillarded, the properly cooked meats win by a landslide.<p>Stop the war on Maillard. Start the war on sugar.