[selbyk]

For others who also don't know what advanced glycation end-products are/are a bit confused by the headline:

https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ...

Found in humans, they are bio markers for quite a few diseases, including diabetes (type 2 = insulin resistance).

Food sources are animal products.

Wiki says vegetarians have been shown to have more than non-vegetarians, discounting dietary reasons for high levels in humans. This study suggests otherwise.

[narrator]

What's interesting about them is that if you microwave your food, you get fewer of them[1]. That's because they are primarily produced by the mallard reaction which is caused by food, such as bread, getting toasted[2]. The worst foods for this are barbecued stuff. Also, carmel color is very rich in advanced glycation end products, so avoid Diet Coke!

[1]https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/

[2]https://en.wikipedia.org/wiki/Maillard_reaction

[JumpCrisscross]

> they are primarily produced by the mallard reaction

Hmm, I wonder if the propensity to poach, velvet or steam meats aligns with some of the discrepancies we see in diabetes and longevity among otherwise similarly-eating populations.

[kylehotchkiss]

> also, carmel color is very rich in advanced glycation end products, so avoid Diet Coke!

Interesting, why can't all of chemistry not provide a better formulation for darkening Coke? is there something difficult to mask in there?

[aitchnyu]

Why do caramelized or otherwise 'yarded foods please us then?

[dunham]

The infographic in the article suggests they occur in aged cheeses, fried foods (including chips and french fries), roasted nuts (including peanut butter), and seared tofu. I believe those are all vegetarian staples.

[swiftcoder]

The infographic also blames it on seared meats and fried eggs, so not exclusively an issue for vegetarians. The link to diet in general does seem a little tenuous though?

[echelon]

Don't over-cook your food. AGEs, PAHs, etc. are all bad.

[alliao]

but how else will we get that sweet sweet aroma from Maillard reaction....