Yes, eggs, particularly fried eggs, contain Advanced Glycation End products (AGEs).
What are AGEs?
Advanced Glycation End products (AGEs) are harmful compounds formed when proteins or fats combine with sugar in the bloodstream. This process is called glycation. Many foods naturally contain AGEs, and some cooking methods increase their levels significantly.
AGEs in Eggs:
Several sources confirm the presence of AGEs in eggs. The level of AGEs varies depending on the cooking method. For example:
- Fried eggs are cited as having a relatively high AGE content. One source specifically mentions fried eggs as a food with a significant amount of AGEs.
- Other studies show that eggs, in general, contain AGEs, but the quantity likely differs depending on how the eggs are prepared.
- The type of egg (e.g., whole egg vs. egg whites) may also influence the AGE concentration.
It's important to note that the amount of AGEs in eggs, like other foods, depends on factors such as cooking methods and processing. While eggs do contain AGEs, it's likely that the quantity is less than in highly processed or fried meats.
