Toxic Levels From Food Higher in Blood of Older Adults

Researchers have found that blood levels of toxins called advanced glycation end products (AGEs) were 35% higher in a group of people between the ages of 60 and 80 than in a group between the ages of 18 and 45. It was discovered that the AGE's level was primarily determined by the amount of AGEs consumed in foods, rather than by the amount of calories, sugar, or fat ingested.

More AGEs are produced when some animal products, including meat and cheeses, are fried, grilled or broiled. Higher levels of these toxins correlated with indicators of inflamation and oxidative stress, which have been limked with chronic conditions such as diabetes and cardiovascular and renal disease. The study's authors advise limiting intake of fried, broiled, and grilled foods and opting for steaming, boiling and making stews.