There is a good summary AGEs, where they come from and what they do here: What Are Advanced Glycation End Products?
Anyway, I saw this abstract today....the more AGEs in the skin the lower the levels of strength.
Skin advanced glycation end product accumulation and muscle strength among adult men.
Aging is associated with decreased skeletal muscle function. Increased levels of advanced glycation end products (AGEs) in skeletal muscle tissue are observed with advancing age and in diabetes. Although serum AGE level is negatively associated with grip strength in elderly people, it is unknown whether this association is present in adult males. To determine the relationship between AGE accumulation in tissue and muscle strength and power among Japanese adult men. Skin autofluorescence (AF) (a noninvasive method for measuring tissue AGEs), grip strength (n = 232), and leg extension power (n = 138) were measured in Japanese adult men [median (interquartile range) age, 46.0 (37.0, 56.0) years]. After adjustment for potential confounders, the adjusted means [95% confidence interval (CI)] for grip strength across the tertiles of skin AF were 44.5 (43.2, 45.9) kg for the lowest tertile, 42.0 (40.6, 43.3) kg for the middle tertile, and 41.7 (40.3, 43.1) kg for the highest tertile (P for trend < 0.01). Moreover, the adjusted geometric means (95% CI) of leg extension power across the tertiles of skin AF were 17.8 (16.6, 19.1) W/kg for the lowest tertile, 17.5 (16.4, 18.7) W/kg for the middle tertile, and 16.0 (14.9, 17.1) W/kg for the highest tertile (P for trend = 0.04). Among Japanese adult men, participants with higher skin AF had lower muscle strength and power, indicating a relationship between AGE accumulation and muscle strength and power. A long-term prospective study is required to clarify the causality.
So how do we minimise AGEs?
I was reading stuff here:
So based on the data above. We should cook at low temperatures for shorter periods of time. Do not fry your meat, stay away from high-fat spreads (that includes butter, however I'm skeptical of the data, because it seems based on these numbers olive oil is high too which I find hard to believe).
Basically the largest contributors to AGEs in the modern diet is anything grilled, roasted, fried, or baked. If you decrease the intake of any foods that are cooked under dry heat, then you are on your way to extending life. If you do cook meat its best to marinade it with vinegar or lemon juice (decreases AGE formation by 50%).