title: Dietary advanced glycation endproducts (AGEs) and their health effects--PRO.
abstract: Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potential noxious effects, alimentary AGEs are also called glycotoxins. This review provides a summary of the available evidence on the health effects of exaggerated intake of thermally treated food. Data from experimental studies in rodents and from clinical studies in healthy volunteers and in patients suffering from selected diseases in which AGEs are of pathogenetic importance (diabetes, chronic renal failure) are summarized. It is concluded that, an exaggerated intake of thermally processed foods may exert in vivo diabetogenic and nephrotoxic effects, induce low-grade inflammation, enhance oxidative stress, and promote atherosclerosis.
authors.affiliation: Research Base of Slovak Medical University, Department of Clinical and Experimental Pharmacotherapy, Bratislava, Slovakia. katarina.sebekova@szu.sk
authors.forename: Katarína
authors.initials: K
authors.lastname: Sebeková
authors.forename: Veronika
authors.initials: V
authors.lastname: Somoza
mesh_terms: D000818:Animals; D003920:Diabetes Mellitus; D004032:Diet; D004044:Dietary Proteins / Q000008:administration & dosage; D005511:Food Handling / Q000379:methods; D017127:Glycation End Products, Advanced / Q000008:administration & dosage / Q000009:adverse effects*; D006358:Hot Temperature; D006801:Humans; D007333:Insulin Resistance; D051379:Mice; D051381:Rats; D051436:Renal Insufficiency, Chronic
chemical_list: D004044:Dietary Proteins; D017127:Glycation End Products, Advanced