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It also increases the formation of advanced glycation end products, which are molecules formed from sugars that can stiffen blood vessels and increase inflammation.

People with diabetes have elevated levels of what are called advanced glycation end products, or AGEs.

Buck researchers have determined for the first time why certain chemicals in cooked or processed foods, called advanced glycation end products, or AGEs, increase hunger and test our willpower or ability to make healthy choices when it comes to food.

"Once advanced glycation products are formed, they cannot be detoxified," Shanmugam said.

Researchers are increasingly studying the impact of certain foods on glycation, a key cause of skin aging that involves sugar molecules attaching to and deteriorating proteins like collagen, according to Dr. Schaffer.