Diet-derived advanced glycation end products are major contributors to the body's AGE pool and induce inflammation in healthy subjects.
Advanced glycation end products (AGEs) are a heterogeneous group of compounds that form continuously in the body. Their rate of endogenous formation is markedly increased in diabetes mellitus, a condition in which AGEs play a major pathological role. It is also known, however, that AGEs form during the cooking of foods, primarily as the result of the application of heat. This review focuses on the generation of AGEs during the cooking of food, the gastrointestinal absorption of these compounds, and their biological effects in vitro and in vivo. We also present preliminary evidence of a direct association between dietary AGE intake and markers of systemic inflammation such as C-reactive protein in a large group of healthy subjects. Together with previous evidence from diabetics and renal failure patients, these data suggest that dietary AGEs may play an important role in the causation of chronic diseases associated with underlying inflammation.
Uribarri
Jaime
J
Division of Nephrology, Deparment of Medicine, Mount Sinai School of Medicine, One Gustave Levy Place, New York, NY 10029, USA. jaime.uribarri@mssm.edu
Cai
Weijing
W
Sandu
Oana
O
Peppa
Melpomeni
M
Goldberg
Teresia
T
Vlassara
Helen
H
D004032:Diet; D005504:Food Analysis; D005511:Food Handling; D017127:Glycation End Products, Advanced / Q000009:adverse effects* / Q000378:metabolism*; D006801:Humans; D007249:Inflammation / Q000473:pathology*; D007408:Intestinal Absorption; D012016:Reference Values; D012044:Regression Analysis
D017127:Glycation End Products, Advanced