Reader Joe used the website’s “Contact Me” on September 29, 2020 to inquire:
Professor: I didn’t know how to see this article online. The article mentioned that "AGEs are an aging substance" and "re-wave the cooked bowel or side dishes again to promote the regeneration of AGEs". It was shocking to see it. I don't know if microwaves actually affect food? ! So I found this again. But this article also says "Mount Sinai Medical, New York City, United States School) has been studying AGEs in connection with chronic diseases for a long time, and found that regardless of age, health and whether or not, eating fried and roasted poultry and livestock meat is more concentrated than eating steamed and meat. The concentration of AGEs in the body has increased significantly, especially for elderly people over 65 years old, and it is more difficult to decompose. " {99}I want to ask the professor
1. Is AGEs true or false? Based on current scientific research, are there any evidence and correct medical evidence
2. Does the food after microwave heating really have an impact and difference on the food?
The first link above opens an article published in "Good Morning Health" on September 29, 2020. The title is: rough and old appearance, with a mortality rate of 1.9 times higher! Doctor of Medicine: Microwave hot food can make people old.
The second link opens an article published on "China News Network" on 2019-10-11. The title is: What are horrible AGEs? Eating this way prevents a lot of accumulation. Although this article uses the vibrant word "Horror" in the title, the content is still correct, so next I will only discuss the article "Good Morning and Health".
I will first explain what AGEs are. This word looks like a multitude of AGE (years), and that may be why the Good Morning Health article uses the title of "Microwave Hot Food to End Aging". But in fact, AGEs have nothing to do with age. It is actually a minified word, and the full name is Advanced Glycation End products. The amino group at the end of macromolecules (such as proteins) reacts with the aldehyde groups of reducing sugar molecules such as glucose. First, it will form a reversible "Early Glycosylated Product" and finally it will form an irreversible "Lately Glycosylated Product". This type of product is harmful to health, such as diabetes, heart disease, dementia, premature death, etc.
AGEs can be produced inside our bodies or taken from food. A normal person's body produces a small amount of AGEs, while people with diabetes will produce a large amount of AGEs. Uncooked foods contain a small amount of AGEs, while over-temperature roasted foods contain a large amount of AGEs. Especially meats containing a lot of protein, the more AGEs will form after dryer, higher temperature and longer cooking (such as barbecue).
The article "Good Morning Health" quotes the comment published by Japanese Masaichi Yamakita in a book: "From the perspective of AGEs, it is better to eat less microwave food." However, this discussion is exactly contrary to scientific evidence.
Let's first look at a research paper published in 2013 Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry.
This study was conducted using ovalbumin for experiments to see if traditional heating or microwave heating comparisons will cause glycosylation. The result is "Some peptides show lower glycosylation levels when they are heated by microwaves", so the researchers said: "This fact shows that microwaves may be non-heating. In addition, there is no browning after microwaves, which highlights the difference between microwaves and traditional heating." (Note: After foods are heated, the browner, or even black, it means that more AGEs are produced. Foods heated by microwaves do not turn black)
Let's look at a summary article published in 2010. Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet (A practical guide to reducing their diet). This paper lists the impact of various cooking methods on the amount of AGEs produced by various foods, and compared with traditional cooking, the AGEs produced by microwave cooking are lower.
Montreal Gazette of Canada published The Right Chemistry: Modify cooking methods to avoid ‘AGEs’ (correct chemistry: adjusting cooking methods to avoid “ AGEs”), and the author is Dr. Joe Schwarcz of the famous McGill University. He said that cooking with microwave can reduce the production of AGEs.
The famous Food & Nutrition website was also published on 2015-10-30 7 Tips for Reducing AGEs in Your Food, and it is also recommended to use microwave cooking to reduce the production of AGEs.
From this we can see that in the article "Good Morning Health", the Japanese doctor of medicine who is known as AGEs expert said, "From the perspective of AGEs, eating less microwave food is awesome", is nonsense.
Please note: I posted on September 17, 2018 that microwaved food causes cancer? , conclusion: From the above eight articles, we can know that: (1) Microwave cooking will not produce carcinogenic substances, and (2) Microwave cooking can retain nutrients.
Original text: Will heating food in microwaves make people old? Japanese doctoral doctor's nonsense