Skincare expert’s tips to ‘sugar proof’ skin against ageing

Shelly Woods, an Advanced Aesthetics Practitioner and Founder of Skin Techniques, revealed the way to “sugar proof” the skin for an ageless visage.

Speaking with Daily Express US, the expert emphasised the importance of nutrition in the appearance of our skin, as she suggested dietary changes to “hold back the years”.

She explained that reducing sugar intake can contribute to achieving radiant skin, which relies on collagen and elastin to maintain its suppleness and softness.

Sugar, however, fosters collagen cross-linking, leading to skin stiffness and reduced elasticity – so, the more sugar we consume, the greater the toll on our skin.

Sugar’s detrimental impact on the skin is a result of glycation, a natural process, and in the bloodstream, it binds to proteins and generates harmful free radicals known as advanced glycation end products (AGEs).

Read more: ‘I’m nearly 40 years old and I look amazing – here’s my cheap skincare routine’

As these AGEs accumulate (their buildup linked to sugar consumption), they inflict harm on the surrounding proteins, deteriorating skin quality.

Shelly warned: “We often associate excessive sugar eating with weight gain and damage to our teeth but, what about our skin?

“Sugar also damages our skin by a natural process called glycation. Elastin and collagen proteins keep our skin firm and elastic and are responsible for the plump and bouncy characteristics of a healthy and youthful complexion.

“Eating Sugar makes collagen and elastin stiff, dry and brittle, zapping them of strength and spring. As a result, your skin loses elasticity and becomes more prone to fine lines, wrinkles, thinning, and sagging, particularly around the eyes and mouth.”

So, reducing sugar intake, eating foods with a low glycemic index, and consuming healthy omega-3 fatty acids can help “hold back the years” and improve skin quality, tone and texture.

The expert also advised to steer clear of processed foods, often laden with high sugar levels, and be vigilant about avoiding high fructose corn syrup commonly present in sugary beverages and packaged baked goods.

She also suggested it is important to stay informed and know what’s in each food product consumed, as well as increasing the consumption of fresh fruit and vegetables.

Shelly emphasised: “More than anything, the antioxidant content and nutritional value of fresh food will help offset the effects of those pesky AGEs.”