**Researchers Discover Chemicals in Cooked Foods Increase Hunger and Impact Health**
Scientists at Buck Institute for Research on Aging have made a groundbreaking discovery regarding the effects of certain chemicals in cooked or processed foods on hunger and health. The study, published in the journal eLife, highlights the role of advanced glycation end products (AGEs) in increasing food cravings and compromising our ability to make healthy choices.
AGEs are metabolic by-products that form when sugars combine with proteins, lipids, or nucleic acids. Not only are they naturally produced by our bodies during sugar metabolism, but they are also created during cooking methods such as baking, frying, and grilling. These chemicals are present in many processed foods and are responsible for the appealing brown color and aroma associated with cooked food.
While AGEs make food more appetizing, they also have detrimental effects on our health. They cause inflammation and oxidative damage, leading to conditions such as blood vessel stiffening, hypertension, kidney disease, cancer, and neurological problems. Accumulation of AGEs in various organs has also been linked to aging and age-related diseases.
In order to understand the mechanism behind overeating caused by AGEs, the researchers conducted experiments on nematode worms. They observed that the worms exhibited increased appetite and decreased lifespan when exposed to AGEs. Further investigation revealed a biochemical signaling pathway that influenced overeating and neurodegeneration.
The study’s lead author, Muniesh Muthaiyan Shanmugam, explained that humans have evolved mechanisms to encourage the consumption of flavorful foods, especially those high in sugar content. However, the study sheds light on the difficulty of resisting such foods due to the impact of AGEs. Once AGEs are formed, they cannot be detoxified, and their accumulation in the body increases with age.
The implications of these findings are significant, highlighting the need for healthier dietary choices and the potential link between AGEs-rich diets and obesity and age-related diseases. The researchers suggest strategies to limit AGEs accumulation, including consuming whole grains, opting for wet cooking methods like steaming over dry methods like frying or grilling, and adding acid to slow down the formation of AGEs.
Professor Pankaj Kapahi, the senior author of the study, emphasized the importance of understanding the signaling pathway influenced by AGEs in addressing overeating. The researchers’ own dietary habits have been influenced by their research, with both Kapahi and Shanmugam practicing intermittent fasting to promote the body’s utilization of fat instead of sugars.
The study marks a significant step in unraveling the complex relationship between food, cravings, and health. By shedding light on the impact of AGEs on hunger and our ability to resist unhealthy foods, the research may ultimately contribute to efforts in combating obesity and improving overall well-being.
The study was supported by grants from the National Institutes of Health and the Larry L. Hillblom Foundation. However, it is worth noting that Dr. Kapahi, the senior author, has disclosed that he is the founder and CEO of Juvivy Health, a company focused on developing products to reduce sugar-induced glycation.
Further research is being conducted, including studies on mice to explore the connection between AGEs and fat metabolism. The researchers hope to gain a deeper understanding of the implications of AGEs accumulation and the potential benefits of reducing its impact on the body.
Reference:
“Methylglyoxal-derived hydroimidazolone, MG-H1, increases food intake by altering tyramine signaling via the GATA transcription factor ELT-3 in Caenorhabditis elegans” by Muniesh Muthaiyan Shanmugam et al., eLife. DOI: doi:10.7554/eLife.82446