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GLYCATION & HEALTH EFFECTS:CARBS & COOKING AFFECTS HbA1c LEVELS

GLYCATION & HEALTH EFFECTS:  CARBS & COOKING AFFECTS HbA1c LEVELS

The term GLYCATION means the formation of a complex and deformed molecules between glucose and proteins. It can also be formed between glucose and fats . The products are known as ADVANCED GLYCATION END PRODUCTS or AGEs

AGE products are unavoidable form foods but increased levels are associated with Premature Aging and many diseases by contributing to CHRONIC INFLAMMATION & OXIDATIVE STRESS, which underlies most of the Chronic Degenerative Diseases and Cancers . Increased AGE products are seen even in the brain as in Alzeimer’s and Parkinson’s. By increasing Chronic Inflammation and Oxidative Stress AGE products affect the Blood Brain Barrier resulting in a leaky BBB. The cross linking of AGE products affects all cells especially proteins interfering with the function of Enzymes, Hormones, Neurotransmitters, Antibodies etc. Externally AGE effects are seen as wrinkles. Such a systemic devastating effects is largely due to a HIGH CARBOHYDRATE / SUGAR INTAKE & COOKING FOODS AT HIGH TEMPERATURE like microwave, grilled, broiled, deep fried foods. On the other hand boiling, stewing , steaming reduces AGE product formation.

Once formed HbA1c is Irreversible and lasts for the lifespan of RBCs. Hence reducing the formation is what should be aimed for . Nutraceuticals that reduce the formation of AGE products are
1. Carnosine , a Dipeptide.
2. Benfothiamine ( Activated Thiamine) .
3. Activated Vit.B6 ( Pyridoxal 5 Phosphate or P5P )
However it is better to prevent the formation in the first place.

GLYCATION is measured in the blood as HbA1c and in the foods as Carboxymethyllysine content. A healthy level of HbA1c is below 5% .

Datuk Dr Selvam Rengasamy MBBS, FRCOG,
PRESIDENT OF SAHAMM, FELLOW ACNEM,
OBSTETRICS & GYNECOLOGY SPECIALIST,
BOARD CERTIFIED ANTI AGING PHYSICIAN, IHS & A4RM.