HighAGE

HighAGE is a term used in nutrition and aging research to describe elevated levels of advanced glycation end products (AGEs) in the body, tissues, or diet. AGEs are a diverse group of molecules formed when reducing sugars react nonenzymatically with proteins, lipids, or nucleic acids. The process occurs endogenously, especially with aging, hyperglycemia, and oxidative stress, and can be amplified by the consumption of processed or high-temperature-cooked foods.

AGEs can be measured using biomarkers such as Nε-carboxymethyllysine (CML), N6-carboxyethyllysine (CEL), and methylglyoxal-derived hydroimidazolone (MG-H1), as well as by fluorescence methods. Levels of highAGE vary with dietary patterns, cooking methods, and individual metabolism. Higher AGE exposure is thought to influence tissue properties and inflammation through receptors such as RAGE (receptor for AGE), contributing to cellular stress and altered signaling.

Health implications of elevated AGE exposure include potential links to vascular stiffness, insulin resistance, and progression of diabetic complications, as well as associations with renal, cardiovascular, and neurodegenerative conditions. However, the causal role of highAGE in these diseases remains under investigation, and findings are sometimes inconsistent across studies.

Mitigation strategies focus on dietary and cooking practices, such as favoring moist, lower-temperature cooking, consuming fresh products, and moderating intake of highly processed foods. Some research explores pharmacological agents that may inhibit AGE formation or break AGE crosslinks, but clinical applications are not established. Ongoing research aims to clarify the impact of highAGE on health and to identify effective interventions.