The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).

My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.

David Evans

Independent Health Researcher

Tuesday, 20 April 2010

Vegetarians at risk as advanced glycation end products (AGEs) may play an important adverse role in process of heart disease, diabetes, aging and chronic renal failure.

This post features a synopsis on a study published in Physiological Research 2002;51(3):313-6 and a recipe for breakfast omelet and steaky bacon.

The Vegetarian Myth: Food, Justice, and SustainabilityStudy title and authors:
Advanced glycation end products and nutrition.
Krajcovicová-Kudlácková M, Sebeková K, Schinzel R, Klvanová J.
Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic.

This paper can be accessed at:

Advanced glycation end products  (AGEs) are where a sugar molecule bonds to either a protein or fat molecule. Krajcovicová-Kudlácková notes that advanced glycation end products  may play an important adverse role in  process of heart disease, diabetes, aging and chronic kidney failure.

In this study, the blood levels of advanced glycation end products were compared in 19 vegetarians and 19 meat eaters. 

The study found: 
(a) Glucose was associated with rises in the levels of advanced glycation end products.
(b) Fructose was associated with exponential rises in the levels of advanced glycation end products.
(c) Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians and vegetarians had significantly higher levels of advanced glycation end products.

This study shows how vegetarians are at more risk of the unhealthy effects of advanced glycation end products because of their higher vegetable and fruit consumption. Additionally meat eaters have less risk from advanced glycation end products because meat contains molecules called carnosine (see here) which offer protection from the adverse effect (such as premature aging and diabetes) of advanced glycation end products .

More information on this subject: Books  : Scientific Studies : Websites : Videos : Food Mall                                                                                                        

Recipe of the day

Breakfast Omelet and Steaky Bacon
                                                                                                                        Food Mall: Bacon
Nueske's Applewood Smoked Bacon Sampler Gift BoxIngredients:                                                                                  
2 eggs per person
1 tbsp cream (optional)
salt and black pepper
lard or butter
streaky bacon

Break the eggs into a small bowl, add the cream or milk and salt and pepper to taste, and beat until frothy.

Melt the lard or butter into a frying pan and pour in the egg mixture. Cook over a moderate heat until it becomes firm.

When the omelet starts to set, put the bacon onto it and continue cooking until the omelette is set. Fold in half and serve.

Mackenzieltd Banner 234x60