Advanced Glycation End-Products (AGEs)

♨ What are AGEs?

Preliminary research suggests that AGEs (advanced glycation end-products) are harmful compounds that can damage tissues and organs, making them stiffer and contributing to age-related problems like memory decline, slower wound healing, vascular complications of diabetes, skin aging, cataracts, and diseases like Alzheimer’s. They form naturally in animal products but can increase significantly when foods are cooked using dry heat methods, like frying or broiling. For example, broiled tofu has six times more AGEs than boiled tofu. High-heat cooking also makes some plant foods, like roasted nuts, much higher in AGEs. By choosing moist cooking methods, such as steaming, boiling, or stewing, and focusing on whole plant-based foods, you can reduce exposure to AGEs and support better long-term health.

👩🏽‍⚕️ Advanced Glycation End-Products (AGEs) and Tofu

The cooking methods used for tofu and other plant-based foods can significantly affect their AGE content and overall health impact. Here's what you should know:

• Broiled Tofu: Broiling tofu increases its AGE content compared to boiling, making boiled tofu a healthier option.
• Dry Cooking Methods: Techniques like broiling, grilling, and frying can elevate AGE levels in foods, while moist cooking methods like steaming or boiling help keep AGE levels low.
• AGEs and Dementia: Studies suggest that higher AGE intake may be linked to a greater risk of dementia. This could explain why vegetarians, whose diets are naturally lower in AGEs, tend to have a lower risk of developing dementia compared to meat eaters.
• Low-Fat, Plant-Based Foods: Foods like boiled or baked beans, and tofu prepared with minimal dry heat, are generally low in AGEs, making them excellent choices for a healthy diet.

At this time, there are no studies directly linking air-fried tofu to specific health problems. The concern is based on preliminary insights suggesting that cooking tofu at high temperatures may increase AGEs, which have been associated with certain health issues. However, it’s important to note that this connection is not conclusive, and it’s a leap to say tofu should only be cooked using moist-heat methods. This is why I encourage a balanced approach—enjoying tofu prepared in a variety of ways for both health and flavor.

🫕 Cooking Temperatures and the Formation of AGEs

Cooking tofu at high temperatures above 300°F (150°C), such as frying, grilling, broiling, or roasting, can cause rapid AGE formation. Frying, for example, can generate 10 to 100 times more AGEs than boiling. To minimize these compounds while still enjoying flavorful tofu, consider the following tips:

• Use Moisture – Adding water, broth, or steaming liquid helps control temperatures and reduces AGE production. Steaming, simmering, or boiling tofu are the best options for keeping AGEs low.
• Cook Low and Slow – Longer cooking times at lower temperatures help maintain flavor while limiting AGE formation. When baking, keep the temperature between 325-350°F (163-177°C) to slow down the Maillard reaction while still achieving a firm texture. Baking at 375°F or higher increases AGE formation, especially if the tofu becomes overly browned or crisped.
• Limit Browning – The Maillard reaction, which creates browned or crispy textures, is a major source of AGEs. Avoid excessive charring or roasting at high heat.
• Marinate Wisely – Using acidic marinades with lemon juice or vinegar can help reduce AGE formation during cooking while enhancing flavor.

By balancing cooking methods and temperatures, you can significantly lower your exposure to AGEs, and enjoy tofu in a way that maximizes both taste and nutrition.

🎛️ Tofu Cooking Methods and AGE Formation

Pan-Frying – Tofu is cooked in a small amount of oil over medium-high heat until crispy. This method enhances flavor and texture but can produce AGEs and oxidized fats. Using stable oils and moderate heat can help reduce these effects.

Baking – Tofu is coated in seasoning or marinade and baked at 325-375°F until firm and slightly chewy. While dry heat increases AGEs, marinating beforehand and baking at lower temperatures can help minimize their formation.

Boiling or Simmering – Tofu is gently cooked in broth or water, absorbing flavors without forming AGEs. This is one of the best methods for keeping AGEs low while enhancing taste. Ideal for soups, stews, and braised dishes.

Grilling – Marinated tofu is placed on a hot grill, developing a smoky, slightly charred flavor. High heat and charring increase AGEs and HCAs, but marinating with acidic ingredients like lemon juice or vinegar helps mitigate this.

Steam-Frying – Tofu is lightly browned in minimal oil, then steamed with a splash of broth or water to keep it tender while reducing toxic compounds. This method produces fewer AGEs than full pan-frying while still achieving a great texture.

Air-Frying – Tofu is tossed in seasoning and air-fried at 350-400°F with little or no oil, creating a crispy texture. Since dry heat increases AGEs, using a lower temperature and avoiding excessive browning can help keep them in check.

⚖️ Finding Balance

The key takeaway here is about balance, not elimination. While cooking methods like baking, roasting, or charring can create more AGEs, it doesn’t mean these foods are suddenly “unhealthy” or should be avoided altogether. You don’t have to skip air-frying or baking tofu—these methods bring variety and great texture to your meals. It’s more about being mindful of mixing up your cooking methods. For example, incorporating steaming, boiling, or stewing into your routine can be a great complement to those charred, roasted, or marinated dishes you already love. Remember, tofu is a nutritious, protein-rich option no matter how you prepare it. Explore different techniques for both flavor and health!

It's about finding what works for you while continuing to enjoy your meals without guilt. Food should bring joy and nourishment, not stress!