Evidence against dietary advanced glycation endproducts being a risk to human health.
In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.
Ames
Jennifer M
JM
School of Biological Sciences, Queen's University Belfast, Northern Ireland, UK. j.m.ames@qub.ac.uk
D001682:Biological Availability; D004032:Diet; D017127:Glycation End Products, Advanced / Q000008:administration & dosage / Q000009:adverse effects* / Q000493:pharmacokinetics; D006801:Humans; D008239:Lysine / Q000031:analogs & derivatives / Q000737:chemistry; D015416:Maillard Reaction; D012307:Risk Factors
D017127:Glycation End Products, Advanced; D008239:Lysine