I think evidence suggests AGEs can meaningfully affect health.
What I'm less certain about is whether amounts of AGE normally encountered with say, McDonald's fried potatoes, are an important factor in health/disease (and if so, how important). I also wonder if the type of oil used in frying has a significant effect (i.e. unstable PUFAs vs stable saturated fats).
Can someone clarify if the amounts of AGE in everyday foods should be of concern?
AGE hurting mice
http://diabetes.diabetesjournals.org/content/54/8/2314.long
http://diabetes.diabetesjournals.org/content/51/7/2082.long
AGE hurting humans
http://www.ncbi.nlm.nih.gov/pubmed/18792885
http://www.ajcn.org/content/early/2010/03/24/ajcn.2009.28737.short
http://www.ncbi.nlm.nih.gov/pubmed/18792885
AGE content of some foods
http://www.ncbi.nlm.nih.gov/pubmed/16438318
http://www.ncbi.nlm.nih.gov/pubmed/16438315
http://www.ncbi.nlm.nih.gov/pubmed/18410716
