In this blog series, we’ll review controllable, preventative steps you can take to set yourself up for the best success to prevent “the big C”:
Reducing Advanced Glycation End Products (AGEs)
AGEs are compounds that are commonly found in the diet that promote inflammation, oxidative stress, and altered cell signaling in the body. Several conditions are linked to or exacerbated by high consumption of AGEs, including cancer. The positive news is there are several, realistic ways to reduce consumption of AGEs!
- Reduce overall intake of high-AGE foods
Foods high in AGEs include red meat (plus pork), butter, evaporated milk, and aged cheeses, such as Parmesan, American, and cream cheese. On the other hand, lean poultry, fish, eggs, and low-fat cottage cheese are lower in AGE compounds. Also, grains cooked in water are much lower in AGEs than crackers, chips, rice cakes, and uncooked dry oats.