Food

AGEs in food (cooking method)

Dietary factor.

In practice

It depends on the case; there is no single guideline.

Effect by goal · level of evidence

Reducing glycotoxins (AGEs) in the diet

harms Low-moderate study (A)

10 to 100 times

Study that expanded the AGE database for foods: dry heat (frying, roasting, baking, grilling) multiplies AGEs by 10 to 100 times compared with the raw food. Cooking with water and at lower temperatures (boiling, steaming, stewing) and using lemon/vinegar reduces their formation. A practical guide to lowering dietary inflammation.

View the study (study) →

In depth

Diet · Highest evidence: Low-moderate · 1 finding

Findings

Reduce dietary glycotoxins (AGEs) — harms (Low-moderate, study). Study that expanded the AGE database for foods: dry heat (frying, roasting, baking, grilling) multiplies AGEs 10- to 100-fold compared with raw food. Cooking with water and at lower temperatures (boiling, steaming, stewing) and using lemon/vinegar reduces their formation. Practical guide to lowering dietary inflammation. 20497781

Information, not medical advice. Prescription drugs require a doctor.

Information, not medical advice. Scientific evidence reflects the quality of the studies.