The Link Between Cooked Foods and Increased Hunger: Exploring Advanced Glycation End Products
Chemicals called advanced glycation end products (AGEs) found in cooked or processed foods have been linked to increased hunger and reduced ability to make healthy dietary choices, according to a study published in eLife. AGEs are formed when sugars react with proteins, fats, or nucleic acids during cooking or processing. The study, conducted on nematode worms, found that exposure to AGEs led to increased feeding behavior, suggesting that AGE accumulation can contribute to overeating. The research also identified a specific signaling pathway involved in the adverse effects of AGEs. While the study was conducted on worms, it highlights the harmful effects of AGEs on health and emphasizes the importance of mindful dietary choices to reduce AGE accumulation.
