什么是碳水脸？｜糖化反应如何从内部拆掉你的脸

Following the intake of refined carbohydrates, insulin spikes, triggering full-segment reabsorption of sodium in the kidneys. Osmotic pressure then drives water retention in the interstitial spaces of facial tissues. Under prolonged hyperglycemia, reducing sugars undergo non-enzymatic cross-linking with dermal collagen—the Maillard reaction's third-stage byproducts, AGEs, accumulate, leading to loss of skin elasticity and a dull, yellowish complexion. The IGF-1 pathway activates excessive sebum secretion, and high cortisol levels redistribute facial fat. This constitutes a complete causal chain from insulin signaling to the skin matrix.