[Plax]

Hi all,

I've heard recently that there are chemicals in caramelized foods, e.g. those that contain caramel color like Coca Cola, that cause premature aging. Namely Advanced glycation endproducts (AGE's), which bind sugar molecules to proteins, leading to damage of proteins.

But my question is, what foods have high levels of these AGEs, and how much? I haven't found much analysis so far after some looking.

I'm particularly interested in common items like coffee, which is roasted, Coca Cola, toast, fried foods etc.

Thanks.

[JLL]

Here's a list of the AGE contents of common foods.