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Australian researchers think they may know why our organs age. It seems they're damaged by advanced glycation end-products - AGEs - when sugar reacts with protein. Results from Australian research may brown you off - well your tissues at least. But they may give a clue to why our organs clap out with ageing. Advanced glycation end-products - AGEs - occur when sugar reacts with protein. It's a bit like caramelisation and indeed AGEs do make food tasty. A high blood sugar induces AGE production and many things in our diet like cola drinks and fried products contain them as well. Brown colour in foods can be a sign of AGE's and if you have kidney impairment then these glycation products can accumulate in tissues, damaging them, even if you don't have diabetes. The older you are, the more likely you are to have caramel coloured internal organs. The good news is that a diet high in fresh foods and protein that's not been roasted or grilled to extinction, is low in AGE's and certain medications can make them fall too and in turn tissues seem to become more youthful in the process. This story has a way to go before it's pinned down but it's certainly put me off my diet cola.
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