Grilling, Frying Contribute to Early Aging, Alzheimers, etc.
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From: Tim Campbell on 30 Apr 2007 13:12 Press Releases For Embargoed Release April 24, 2007 Mount Sinai Press Office Tel: (212) 241-9200 E-mail: NewsMedia(a)mssm.edu Study Shows Food Preparation May Play a Bigger Role in Chronic Disease than was Previously Thought How your food is cooked may be as important to your health as the food itself. Researchers now know more about a new class of toxins that might soon become as important a risk factor for heart disease and metabolic disorders as trans fats. This class of toxins, called advanced glycation end products (AGEs), are absorbed into the body through the consumption of grilled, fried, or broiled animal products, such as meats and cheeses. AGEs, which are also produced when food products are sterilized and pasteurized, have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease. A new study at Mount Sinai School of Medicine reveals that AGE levels are elevated in the blood of healthy people, and even more so in older individuals than in younger people. Of particular interest was the finding that a major determinant of the blood levels of AGEs is the amount of AGEs in the diet, not dietary calories, sugar, or fat. The study, which was done in collaboration with, and supported by, the National Institute on Aging ( NIA), is published in the April issue of the Journal of Gerontology: Medical Sciences. "AGEs are quite deceptive, since they also give our food desirable tastes and smells," says Helen Vlassara, MD, senior study author, Director of the Division of Experimental Diabetes and Aging, and Professor of Medicine and Geriatrics at Mount Sinai School of Medicine. "So, consuming high amounts of grilled, broiled, or fried food means consuming significant amounts of AGEs, and AGEs in excess are toxic. People should be given information about their AGE intake and be advised to consider their intake in the same way they would think about their trans fats and salt intake. They should be warned about their AGE levels the way they are about their cholesterol levels or cigarette smoking." Inflammation and oxidative stress are more common in older age, so the goal of the study was to assess whether AGEs played a significant role in age-related inflammation and oxidative stress by measuring AGE levels in both young and older individuals. The study involved 172 healthy men and women who were divided into two age groups-those between the ages of 18 and 45 and those between the ages of 60 and 80. Dr. Vlassara and her team also wanted to assess whether AGE levels correlated with dietary intake. To do this, her team recorded the patient's body weight, body fat, three-day dietary information, and collected blood samples to measure biomarkers of inflammation, such as C-reactive protein (CRP). Blood samples were used to test for two common AGEs, called carboxymethyllysine (CML) and methylglyoxal (MG), which latch on to proteins and fats. The blood tests showed that AGE levels were 35 percent higher in individuals age 65 and older compared with those younger than age 45. The study also showed that in all of the participants, the higher the consumption of foods rich in AGEs, the higher the blood levels of AGEs, and higher the levels of CRP and other markers of inflammation. Much to the researchers' surprise, the study also showed that AGE levels could be very high in young healthy people. In fact, high AGE levels found in some healthy adults in this study were on par with AGE levels observed in diabetic patients in their earlier studies. The fact that healthy adults had levels similar to those seen in diabetic patients may suggest that early and prolonged exposure to these substances in the diet could accelerate the onset of diseases. Dr. Vlassara notes that the availability and consumption of AGE-rich foods is high and correlates with rising rates of diabetes and heart disease. "Excessive intake of fried, broiled, and grilled foods can overload the body's natural capacity to remove AGEs," Dr. Vlassara notes, "so they accumulate in our tissues, and take over the body's own built-in defenses, pushing them toward a state of inflammation. Over time, this can precipitate disease or early aging." Once AGEs enter the body, it becomes more difficult to get them out, especially as people age. Older people have a reduced capacity for removing AGEs from the body, the researchers explain, most likely because kidney function slows down as the body ages. As Dr. Vlassara cautions,"although the accumulation of AGEs pose an immediate and significant health threat to the older adult population, they are also an invisible, lingering danger especially for younger people and this needs to be addressed. AGE levels should be shown on nutrition labels so everyone is aware of them when buying or preparing meals - and our studies explain why." A Simple Solution: Steam, Boil, Stew Despite the ubiquity of AGEs, Dr. Vlassara and her team offer simple, safe, and economic solutions that echo the recommendations given concerning trans fats-watch what you eat. New methods of cooking to reduce AGE intake, particularly steaming, boiling or making stews, can make a difference. "Keeping the heat down and maintaining the water content in food reduces AGE levels," Dr. Vlassara says. A 50 percent reduction in AGE intake could have a significant and positive impact on overall health and may even help extend one's lifespan, according to Dr. Vlassara. In other studies, the team has found that cutting AGE intake in half, but maintaining a diet comprised of the same calories and fat, increased the lifespan of animals when compared with animals fed their usual diet. At the moment, changing one's approaches to cooking is the only defense against excessive AGE consumption. There is no routine clinical test to inform individuals of their blood or dietary AGE levels nor established treatment to reduce high AGE blood levels. "The concept that food-related AGE intake is harmful is new to the general public," says Dr. Vlassara, "and scientists are now seeing how AGE intake fits with the current trends of disease epidemics. Hopefully, these wake-up signals, together with other gathering evidence at the cellular and molecular level, will accelerate our efforts to develop effective measures against excessive dietary AGEs. This issue, however, should be dealt with as an important health hazard now, rather than later." About The Mount Sinai Medical Center The Mount Sinai Medical Center encompasses The Mount Sinai Hospital and Mount Sinai School of Medicine. The Mount Sinai Hospital is one of the nation's oldest, largest and most-respected voluntary hospitals. Founded in 1852, Mount Sinai today is a 1,171-bed tertiary-care teaching facility that is internationally acclaimed for excellence in clinical care. Last year, nearly 50,000 people were treated at Mount Sinai as inpatients, and there were nearly 450,000 outpatient visits to the Medical Center . Mount Sinai School of Medicine is internationally recognized as a leader in groundbreaking clinical and basic-science research, as well as having an innovative approach to medical education. With a faculty of more than 3,400 in 38 clinical and basic science departments and centers, Mount Sinai ranks among the top 20 medical schools in receipt of National Institute of Health (NIH) grants.
From: Paul Antonik Wakfer on 30 Apr 2007 16:53 Tim Campbell wrote: > Press Releases > For Embargoed Release > April 24, 2007 Mount Sinai Press Office > Tel: (212) 241-9200 > E-mail: NewsMedia(a)mssm.edu > > Study Shows Food Preparation May Play a Bigger Role in Chronic Disease > than was Previously Thought > > > How your food is cooked may be as important to your health as the food > itself. Researchers now know more about a new class of toxins that > might soon become as important a risk factor for heart disease and > metabolic disorders as trans fats. > > This class of toxins, called advanced glycation end products (AGEs), > are absorbed into the body through the consumption of grilled, fried, > or broiled animal products, such as meats and cheeses. AGEs, which are > also produced when food products are sterilized and pasteurized, have > been linked to inflammation, insulin resistance, diabetes, vascular > and kidney disease, and Alzheimer's disease. Dietary AGEs and uremic toxins can be largely prevented from being absorbed into the body from the intestinal tract, by oral administration of Kremezin with meals. This porous beaded activated carbon product (not absorbed by the body) adsorbs these compounds enabling them to be eliminated in feces. I and Kitty are currently taking 6 and 4 grams respectively with our one daily meal. See my review page at: http://morelife.org/supplements/kremezin.html --Paul Wakfer MoreLife for the rational - http://morelife.org Reality based tools for more life in quantity and quality The Self-Sovereign Individual Project - http://selfsip.org Rational freedom by self-sovereignty & social contracting
From: Jefferson on 30 Apr 2007 21:37 Paul Antonik Wakfer wrote: > Tim Campbell wrote: > >>Press Releases >>For Embargoed Release >>April 24, 2007 Mount Sinai Press Office >>Tel: (212) 241-9200 >>E-mail: NewsMedia(a)mssm.edu >> >>Study Shows Food Preparation May Play a Bigger Role in Chronic Disease >>than was Previously Thought >> >> >>How your food is cooked may be as important to your health as the food >>itself. Researchers now know more about a new class of toxins that >>might soon become as important a risk factor for heart disease and >>metabolic disorders as trans fats. >> >>This class of toxins, called advanced glycation end products (AGEs), >>are absorbed into the body through the consumption of grilled, fried, >>or broiled animal products, such as meats and cheeses. AGEs, which are >>also produced when food products are sterilized and pasteurized, have >>been linked to inflammation, insulin resistance, diabetes, vascular >>and kidney disease, and Alzheimer's disease. > > > Dietary AGEs and uremic toxins can be largely prevented from being > absorbed into the body from the intestinal tract, by oral > administration of Kremezin with meals. This porous beaded activated > carbon product (not absorbed by the body) adsorbs these compounds > enabling them to be eliminated in feces. I and Kitty are currently > taking 6 and 4 grams respectively with our one daily meal. See my > review page at: http://morelife.org/supplements/kremezin.html > > --Paul Wakfer > > MoreLife for the rational - http://morelife.org > Reality based tools for more life in quantity and quality > The Self-Sovereign Individual Project - http://selfsip.org > Rational freedom by self-sovereignty & social contracting > Benfotiamine also has been proven to be protective against AGE formation. Benfotiamine Prevents Macro- and Microvascular Endothelial Dysfunction and Oxidative Stress Following a Meal Rich in Advanced Glycation End Products in Individuals With Type 2 Diabetes - http://care.diabetesjournals.org/cgi/content/full/29/9/2064 The benfotiamine dose used was 1,050 mg/day. Alin Stirban, MD1, Monica Negrean, MD1, Bernd Stratmann, PHD1, Thomas Gawlowski, MS1, Tina Horstmann1, Christian G�tting, PHD1, Knut Kleesiek, MD1, Michaela Mueller-Roesel, MD1, Theodor Koschinsky, MD2, Jaime Uribarri, MD3, Helen Vlassara, MD3 and Diethelm Tschoepe, MD The timing of the articles may be significant since Helen Vlassara was a co-author of the article in which the press release was based as well as the one I have cited from Diabetes Journal. Dr. Vlassara has co-authored previous articles on the same topic, so what was new (novel)? Frank
From: Thomas Carter on 30 Apr 2007 21:52 On Apr 30, 4:53 pm, Paul Antonik Wakfer <p...(a)morelife.org> wrote: > Tim Campbell wrote: > > Press Releases > > For Embargoed Release > > April 24, 2007 Mount Sinai Press Office > > Tel: (212) 241-9200 > > E-mail: NewsMe...(a)mssm.edu > > > Study Shows Food Preparation May Play a Bigger Role in Chronic Disease > > than was Previously Thought > > > How your food is cooked may be as important to your health as the food > > itself. Researchers now know more about a new class of toxins that > > might soon become as important a risk factor for heart disease and > > metabolic disorders as trans fats. > > > This class of toxins, called advanced glycation end products (AGEs), > > are absorbed into the body through the consumption of grilled, fried, > > or broiled animal products, such as meats and cheeses. AGEs, which are > > also produced when food products are sterilized and pasteurized, have > > been linked to inflammation, insulin resistance, diabetes, vascular > > and kidney disease, and Alzheimer's disease. > > Dietary AGEs and uremic toxins can be largely prevented from being > absorbed into the body from the intestinal tract, by oral > administration of Kremezin with meals. This porous beaded activated > carbon product (not absorbed by the body) adsorbs these compounds > enabling them to be eliminated in feces. I and Kitty are currently > taking 6 and 4 grams respectively with our one daily meal. See my > review page at:http://morelife.org/supplements/kremezin.html > > --Paul Wakfer > > MoreLife for the rational -http://morelife.org > Reality based tools for more life in quantity and quality > The Self-Sovereign Individual Project -http://selfsip.org > Rational freedom by self-sovereignty & social contracting- Hide quoted text - > > - Show quoted text - Hi Paul, Another great find. A few years ago we discussed charcoal use by the Russians. Some speculated that the results posted were due to calorie restriction caused by absorption into the charcoal. Now it seems more likely to be kidney preservation since rodents die of kidney failure to a great extent. The NF-kappaB conection is very interesting and could account for the vascular benefits you show in your data base. Here're a couple of the interesting abstracts from the old discussion. The cholesterol link is interesting and anyone without already low levels might want to check theirs after starting on this regimen. Thomas CARBON-BASED PHARMACEUTICALS AS A NOVEL PROLONGEVITY STRATEGY E.N. Gorban, V.K. Koltover Bio-ReliInstitute of Gerontology, National Academy of Medical Sciences, Kiev, Ukraine, and Reliability Group, Institute of Problems of Chemical Physics, RAS, Chernogolovka, Moscow Region, 142,432 Russia The aim of this study was to demonstrate the prospects of applications of the novel carbon-based pharmaceuticals, namely - enterosorbents and fullerenes in biomedical gerontology. We present the results of our own studies as well as the analytical review of the literature data that were available up to now. The dietary enterosorbent, SKN non-coated nitrogen-containing carbon, was found to increase the mean value of male Wistar rats' life-span by 43%, that is comparable with the life-span prolongation effects of the calorie- restricted diets (Frolkis et al., 1989). Some antioxidants, like butylated hydroxytoluene (BHT), when regularly administered into the diets, were also found to increase the life-spans of the animals up to 30% (Harman, 1968; Frolkis et al., 1990). The discovery of new carbon allotropes, the fullerenes (Kroto et al., 1985), has furthered the searching of novel carbon-based drugs. Various water-soluble multi- hydroxyl fullerenes (fullerenols), such as C60(OH)n, demonstrating antioxidant properties have been synthesized recently. Furthermore, endohedral metallofullerenes (M(a)C2n) were synthesized, which are carbon clusters that contain metal atoms (M = La, Sc, Y, etc.) trapped within a fullerene cage. M(a)C2n hold much promise as the contrast agents for NMR imaging. For example, relaxivity of Gd-fullerenol has turned out to be 20-folds higher than that of Gd-DTPA (Mikawa et al., 2001). While Gd-DTPA accelerates the NMR relaxation of water protons owing to its large dipolar magnetic moment and long electron spin- relaxation time, the 'spin leakage' of the fullerene shell supplies more effective relaxation mechanism through the contact coupling of the electron spin of M(a)C82 with the solvent nuclear spins (Koltover et al., 2002). Furthermore, M(a)C2n with the appropriate particle-emitting radionuclides inside, among them, beta-emitting 89Sr, 90Y, 47Sc, 64Cu, 149Pr, 153Sm, 166Ho, and 177Lu can be synthesized, while advances in the molecular biotechnology provide targeting vectors to deliver therapeutic doses of the ionizing radiation with high specificity for treatment of metastasis cancer tumor cells. Thus, M(a)C2n, due to their unique physical and chemical properties, provide obvious prospects for designing novel paramagnetic probes and therapeutic radiopharmaceuticals with solitary biomedical features. Key words: aging, life-span prolongation, fullerenes, eneterosorbents .................. Klin Med (Mosk). 1991 Jun;69(6):51-3. Related Articles, Links [Use of enterosorption for correction of dyslipoproteinemias in patients with ischemic heart disease in geriatric practice] [Article in Russian] Korkushko OV, Bogatskaia LN, Novikova SN, Kotko DN, Nikolaev VG, Shcherbitskaia EV. Sixty patients with coronary heart disease, stable angina pectoris of functional class II and III and dislipoproteinemia (cholesterol greater than 6.5 mmol/l, triglycerides greater than 2.0 mmol/l, the atherogenic index greater than 3.5) were assigned to two groups. 40 patients received enterosorbent (high-porous, small- spherical fraction of CKH carbon). 20 control subjects were treated with placebo. The patients age ranged from 60 to 74. The treatment course lasted for 4 weeks. Evaluation of the treatment results showed that total cholesterol dropped by 20%, triglycerides by 27%, apoB by 32%, apoB-containing lipoproteins by 20%; there were positive changes in circulation, clinical status (in 60% of cases), exercise tolerance (by 12%). Control patients did not present any noticeable shifts. Thus, enterosorption proved an effective modality of dyslipoproteinemia correction in coronary patients of advanced age.PMID: 1774911...............
From: Paul Antonik Wakfer on 30 Apr 2007 22:04
Jefferson wrote: > Paul Antonik Wakfer wrote: > > Tim Campbell wrote: > > > >>Press Releases > >>For Embargoed Release > >>April 24, 2007 Mount Sinai Press Office > >>Tel: (212) 241-9200 > >>E-mail: NewsMedia(a)mssm.edu > >> > >>Study Shows Food Preparation May Play a Bigger Role in Chronic Disease > >>than was Previously Thought > >> > >> > >>How your food is cooked may be as important to your health as the food > >>itself. Researchers now know more about a new class of toxins that > >>might soon become as important a risk factor for heart disease and > >>metabolic disorders as trans fats. > >> > >>This class of toxins, called advanced glycation end products (AGEs), > >>are absorbed into the body through the consumption of grilled, fried, > >>or broiled animal products, such as meats and cheeses. AGEs, which are > >>also produced when food products are sterilized and pasteurized, have > >>been linked to inflammation, insulin resistance, diabetes, vascular > >>and kidney disease, and Alzheimer's disease. > > > > > > Dietary AGEs and uremic toxins can be largely prevented from being > > absorbed into the body from the intestinal tract, by oral > > administration of Kremezin with meals. This porous beaded activated > > carbon product (not absorbed by the body) adsorbs these compounds > > enabling them to be eliminated in feces. I and Kitty are currently > > taking 6 and 4 grams respectively with our one daily meal. See my > > review page at: http://morelife.org/supplements/kremezin.html > > > > --Paul Wakfer > > > > MoreLife for the rational - http://morelife.org > > Reality based tools for more life in quantity and quality > > The Self-Sovereign Individual Project - http://selfsip.org > > Rational freedom by self-sovereignty & social contracting > > > > Benfotiamine also has been proven to be protective against AGE formation. > > Benfotiamine Prevents Macro- and Microvascular Endothelial Dysfunction > and Oxidative Stress Following a Meal Rich in Advanced Glycation End > Products in Individuals With Type 2 Diabetes - > http://care.diabetesjournals.org/cgi/content/full/29/9/2064 There are many, many chemicals and supplements that will inhibit AGE formation within the body - pyridoxamine, thiamine pyrophosphate, carnosine, histidine, aminoguanidine, tenilsetam, metformin and aspirin to name but a few of them. However, none of these will prevent the absorption and ill-effects from dietary AGEs in the food one eats, once they get into the body (which is what the posted article was mainly about). In addition, alagebrium chloride will break some kinds of AGEs after they are formed and so might help a little with dietary AGEs. However, AFAIK Kremezin is the only compound that will prevent dietary AGEs from even entering the body, thus greatly reducing the AGE load on the system. The only other way would be to eat an entirely raw diet, but that has other potential problems and is unappetizing for many people. --Paul Wakfer MoreLife for the rational - http://morelife.org Reality based tools for more life in quantity and quality The Self-Sovereign Individual Project - http://selfsip.org Rational freedom by self-sovereignty & social contracting |