AGEs in foods: do they play a role in uremia?
The so-called Maillard reaction, or nonenzymatic glycation between proteins and carbohydrates, is of particular importance for the flavor, color, and shelf life of food. Despite the great variety of possible AGEs, which can be formed during heating processes, only a few have unequivocally been identified and quantified in foods. From the quantitative point of view, the amount of AGEs ingested with a conventional diet is much higher than the total amount of AGEs in the plasma and tissue. To date, however, only preliminary studies concerning digestion, resorption, and elimination of AGE-modified food proteins can be found in the literature, indicating that for patients with impaired kidney function, dietary AGEs might contribute significantly to the total AGE load of the body. To date, however, no conclusive answers or recommendations can be given regarding a possible role of AGEs as uremic toxins in general, and of dietary AGEs in particular.
Henle
Thomas
T
Institute of Food Chemistry, Technical University of Dresden, Dresden, Germany. Thomas.Henle@chemie.tu-dresden.de
D005502:Food; D005519:Food Preservation; D017127:Glycation End Products, Advanced / Q000737:chemistry / Q000493:pharmacokinetics*; D006358:Hot Temperature; D006801:Humans; D014511:Uremia / Q000378:metabolism*
D017127:Glycation End Products, Advanced