How sugar “caramelizes” your body and accelerates aging

Age matters more than beauty — and scientists warn that the sweets we love can literally “caramelize” our internal organs, speeding up the aging process, reports the New York Post.

The culprit is a group of compounds known as Advanced Glycation End Products (AGEs). Simply put, these are proteins damaged by sugar, which trigger internal aging and can increase the risk of cardiovascular disease, cognitive decline, and even cancer.

“Sugar creates chemical ‘handcuffs’ that tangle proteins, block enzymes, trigger unhealthy biochemical processes in cells, and damage DNA,” explains Professor Panjash Kapahi.

Any type of sugar — fructose, glucose, table sugar, juices, cereals, sweetened drinks, and processed foods — can start glycation in muscles and organs.

What this means for your appearance and health:

• Externally: Collagen breakdown, wrinkles, and premature skin aging.
• Internally: Problems with joints, muscles, tendons, and cartilage; prolonged exposure may even harm brain function by damaging blood vessels. Studies show that just 10 days on a high-sugar diet can trigger these processes.

Fructose in fruit juices is especially dangerous: it enters the bloodstream quickly, spikes insulin levels, and accelerates glycation seven times faster than regular glucose. Whole fruits, however, are a different story — fiber slows sugar absorption, and vitamins and minerals combat AGEs.

Cooking methods also matter. High heat from frying or grilling produces pre-formed AGEs. The good news: slow simmering, boiling, and steaming with plenty of liquid reduce the risk. For example, steamed meat contains only a quarter of the AGEs compared to fried meat.

Bottom line: Excess sugar and high-heat cooking literally “caramelize” your body. But occasional indulgence — like enjoying fried chicken — can still be a pleasurable “price” for some wrinkles and faster aging.