create a 2 page document/ handout you could give to patients highlighting foods/
ID: 189005 • Letter: C
Question
create a 2 page document/ handout you could give to patients highlighting foods/cooking styles LOW in AGEs and ALEs and foods that are LOW GLYCEMIC INDEX and GLYCEMIC LOAD. Include a short paragraph about why it is important to avoid AGEs and ALEs as well as why it's important to eat foods that are LOW Glycemic Index and Glycemic Load. This will be incredibly helpful in your practice, as many people with CVD, DM, Metabolic Syndrome, etc. cannot process sugars, AGEs and ALEs very well. ENSURE IN YOUR OWN WORDS!!
Explanation / Answer
AGEs and ALEs refer to Advanced Glycation endproducts and Advanced Lipid glycation end products respectively.These are crosslinking end products that are formed during cooking by heating any two or more molecules of proteins,fats, and carbohydrates or just heating sugars such as caramel.When food with proteins or unsaturated fat is cooked in the presence of reducing sugar AGE's and ALE's are formed. Reducing sugars that form AGE and ALE are glucose, fructose, lactose and any sugar that possesses a keto or aldehyde group that it can donate.When we consume food with high AGEs and high ALEs, our body enzymes cannot remove them and as they circulate through blood in our body, a receptor known as RAGE receptor is triggered as well as altered.Interaction of RAGE receptor with AGEs leads to generation of oxidative stress that goes on to alter gene expression in various types of cells.This alteration of gene expression in cells leads to epigenetic change in the proteins expressed and it is because of elevation of NFkB activation as well as other higher inflammatory events. Pro Inflammatory response in whole body eventually leads to drives all the age associated diseases such as cardiovascular disease, cancer, type 2 diabetes etc. People with Type-2-Diabetics are at great risk of increasing their chances of getting their disease when they eat such high heated cooked foods.Thus, ALEs and AGE's triggered inflammatory response are the most important process that determine our lifespan. So,it is important to eat food low in AGEs and ALEs.
Food with low glycemic index and low glycemic load raise the level of blood glucose less than that of food with high glycemic index and glycemic load.In case of diabetes specially insulin dependent diabetes, it is important to consume food with low glycemic index.Intake of food rich in good fats and fibres,less cooked and less processesed is recommende for diabetic people as they are low in glycemic index. The glycemic index of food also depends as to whether it is eaten alone or in combination with other food. When we eat a high glycemic index food, we can combine it with other low glycemic index foods so that the effect of blood glucose levels is balanced.
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