Dose-dependent mast cell degranulation from AGEs in food

An inflammatory compound called ”advanced glycation endproducts” (also known as AGEs) is created whenever high protein/fat foods are cooked using very high and dry heat. Some examples of foods high in AGEs are grilled or broiled meat, BBQ ribs, fried eggs and —bummer of all bummers—roasted nuts or seeds. I’ve written before about AGEs causing general inflammation, but I hadn’t linked them directly to mast cell activation. I didn’t think about it much until recently my MCAS got worse and I wondered if my new obsession with tamari-roasted almonds could be playing a role. Unfortunately, according to this study, AGEs in food do indeed cause mast cell degranulation in a dose-dependent manner. That means if I could eat just a few roasted almonds, the effects would be minimal. ….but eating just a few is hard for me, so I’m switching to raw or sprouted nuts and seeds. Cooking methods that minimize AGEs include steaming, boiling, braising, poaching, or anything else that uses low heat or lots of moisture. Farewell, yummy roasted almonds. It was fun while it lasted.

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