Food preparation methods contribution to skin aging: a systematic review

Abstract

Aging of the skin is a complex and multifactorial biological process, affected by different intrinsic and extrinsic factors. Exogenous factors affecting the process of skin aging, together with nutrition, are topics which currently draw considerable attention. Although it is difficult to accurately define what presents a healthy diet for maintenance of youthful skin, considering the evident lack of clinical data and studies in humans, there are numerous evidence suggesting that the food we eat affects our skin aging and its’ appearance. Well-documented is a fact that the modern diet is a large source of advanced glycation end products and reactive oxygen species – compounds formed during certain food preparation methods which accumulation is associated with different disease and recently, skin aging as well. This review gives the current state of knowledge related to the role which advanced glycation end products and reactive oxygen species, formed during the certain food preparation methods, have in the mechanisms of the premature/extrinsic skin aging. Additionally, it summarizes available information, in the form of recommendations for both the public and nutritional professionals who have an interest in this field, regarding food preparation methods and practices which prevent formation of aforementioned compounds in food and consequently could reduce the food contribution to premature skin aging.