Cancer Prevention Cooking

In recent years, there has been a surge in the eating of highly processed food, which has led to exposing more people to toxic compounds called advanced glycation end-products (AGEs). Advanced glycation end-products are compounds formed when one cooks food at a very high temperature through common techniques, such as baking, grilling, roasting, and frying, especially of very fatty foods and animal proteins (Mark et al. 89).

With time, AGEs accumulate in the body and it becomes increasingly difficult for the body to eliminate them. Therefore, this accumulation may lead to several health complications, including chronic diseases like diabetes, kidney disease, inflammation, heart disease, and Alzheimer’s (Brown). Additionally, studies have shown that the accumulation of AGEs can lead to a variety of cancers, like breast cancer (Omofuma et al. 601).

A person can reduce their levels of AGEs and thus decrease their likelihood of getting the diseases listed above in numerous ways. First, they can choose healthier cooking methods away from dry high heat, such as boiling, poaching, and stewing. Second, they can alter their diet and thus avoid fried fatty foods, significant amounts of animal proteins, and highly processed foods (Brown). Another method that happens to be effective with AGEs and which connects to dieting is fasting.

Despite the recent popularity of fasting, the practice dates back centuries and has been common in many cultures worldwide (Ajmera). Accordingly, several health benefits emerge from the act of fasting. These include enabling the loss of weight, decreasing instances of inflammation, improving the control of blood sugar, thus helping with diabetes, preventing cancers, and preventing a host of other neurodegenerative conditions. Fasting can lead to weight loss, which research has shown to reduce the accumulation of AGEs (Deo et al.). Additionally, fasting can act as a good way in which the body can detox and thus get rid of toxic compounds in the body, such as AGEs (Ganguly). Therefore, it is evident that choosing healthier foods to consume, healthier cooking methods, and fasting are important tools for healthy living. 

References

Ajmera, Rachael. “8 Health Benefits of Fasting, Backed by Science.” Healthline, 13 Mar. 2023, www.healthline.com/nutrition/fasting-benefits.

Brown, Mary Jane. “What Are Advanced Glycation End Products (AGEs)?” Healthline, 22 Oct. 2019, www.healthline.com/nutrition/advanced-glycation-end-products.

Deo, Permal, et al. “Effects of Weight Loss on Advanced Glycation End Products in Subjects with and without Diabetes: A Preliminary Report.” International Journal of Environmental Research and Public Health, vol. 14, no. 12, 2017, pp. 1–8, https://doi.org/10.3390/ijerph14121553.

Ganguly, Tanu. “Why Fasting Is a Good Way to Detox.” NDTV Food, 17 Sept. 2017, www.food.ndtv.com/food-drinks/why-fasting-is-a-good-way-to-detox-1675266.

Mark, Alicja Budek, et al. “Consumption of a DiLow in Advanced Glycation End Products for 4 Weeks Improves Insulin Sensitivity in Overweight Women.” Diabetes Care, vol. 37, no. 1, 2013, pp. 88–95, https://doi.org/10.2337/dc13-0842.

Omofuma, Omonefe O., et al. “Dietary Advanced Glycation End-products (AGE) and Risk of Breast Cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial (PLCO).” Cancer Prevention Research, vol. 13, no. 7, 2020, pp. 601–610, https://doi.org/10.1158/1940-6207.capr-19-0457.