Cakes and bread
All types of bread contain starch and when baked at high temperatures will significantly increase the amount of final glycation products (AGEs). Baked bread has about 3 times higher AGEs than rice, while pastries or muffins can be 70-100 times higher. Therefore, these foods should be used in moderation.
High-temperature dishes
The Maillard reaction (the chemical transformation process between amino acids and sugar when exposed to high temperatures) helps the dish have beautiful colors, attractive aromas but also reduces nutritional value and creates many AGEs.
Foods such as roasted chicken, fried bacon, grilled sausage or steak after processing at high temperatures have AGEs dozens to nearly a hundred times higher than raw foods. Therefore, processed meat should be limited and methods such as steaming, boiling or blanching should be prioritized.
Fried dish
High temperatures during frying promote the combination of sugar and protein, thereby creating more AGEs. To limit the risk of aging, priority should be given to processing methods at lower temperatures such as steaming or boiling.
Sugary drinks
High levels of glucose and fructose in soft drinks can cause blood sugar to rise rapidly, promoting the body to produce more AGEs, thereby increasing the risk of obesity and insulin resistance. When thirsty, you should prioritize filtered water or sugar-free drinks, limit fruit juice and increase eating whole fruits to retain natural nutrients that are good for health.
