Impact of AGEs on Metabolism & Cognition

A number of processed foods particularly those high in protein and based on whey protein are high in advanced glycation end products (AGEs). AGEs are the result of a chemical reaction between mainly sugar and protein when they are heated together (known as the Maillard reaction). Whey protein is routinely derived via high temperature processing methods which produce AGEs. AGEs are absorbed during digestion and high circulating concentrations of AGEs are associated with adverse health effects such as dementia and the metabolic syndrome. In this study we aim to firstly ascertain the habitual level of AGE intake in the diet via a dietary questionnaire and equate this to both metabolic health and cognition at baseline. Volunteers will then be given a milkshake with either a high or low AGE content on either a high or low fat background. AGEs are usually ingested as part of a processed food diet which can be high in fat and it is necessary to separate the effects of these two food types. We will test these effects in a young and older group of volunteers with low and higher levels of circulating AGEs respectively. Circulating levels of hormones, glucose and lipids in the blood will be measured as indicators of metabolic health. Cognitive tests will be carried out to assess the impact of AGEs on episodic memory.