Dietary AGEs as Exogenous Boosters of Inflammation

Most chronic modern non-transmissible diseases seem to begin as the result of low-grade inflammation extending over prolonged periods of time. The importance of diet as a source of many pro-inflammatory compounds that could create and sustain such a low-grade inflammatory state cannot be ignored, pa...

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Bibliographic Details
Published in:Nutrients 2021-08, Vol.13 (8), p.2802
Main Authors: Garay-Sevilla, Ma. Eugenia, Rojas, Armando, Portero-Otin, Manuel, Uribarri, Jaime
Format: Article
Language:English
Subjects:
Advanced glycosylation end products
Age
Blood pressure
Chronic diseases
Chronic illnesses
Clinical trials
Cooking
Cytokines
DASH diet
Diabetes
Diabetes mellitus
Diet
Dietary fiber
dietary inflammatory index (DII)
Dietary intake
Epidemiology
Food
Food habits
Food processing
Glycosylation
Grain
Hypertension
Infectious diseases
Inflammation
inflammatory diet
Insulin resistance
Legumes
low AGE diet
low-grade inflammation
Mediterranean diet
Metabolic syndrome
Nuts
Oils & fats
Oxidative stress
Physiological aspects
Proteins
Review
Tumor necrosis factor-TNF
Type 2 diabetes
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Summary:Most chronic modern non-transmissible diseases seem to begin as the result of low-grade inflammation extending over prolonged periods of time. The importance of diet as a source of many pro-inflammatory compounds that could create and sustain such a low-grade inflammatory state cannot be ignored, particularly since we are constantly exposed to them during the day. The focus of this review is on specific components of the diet associated with inflammation, specifically advanced glycation end products (AGEs) that form during thermal processing of food. AGEs are also generated in the body in normal physiology and are widely recognized as increased in diabetes, but many people are unaware of the potential importance of exogenous AGEs ingested in food. We review experimental models, epidemiologic data, and small clinical trials that suggest an important association between dietary intake of these compounds and development of an inflammatory and pro-oxidative state that is conducive to chronic diseases. We compare dietary intake of AGEs with other widely known dietary patterns, such as the Mediterranean and the Dietary Approaches to Stop Hypertension (DASH) diets, as well as the Dietary Inflammation Index (DII). Finally, we delineate in detail the pathophysiological mechanisms induced by dietary AGEs, both direct (i.e., non-receptor-mediated) and indirect (receptor-mediated).
ISSN:2072-6643
2072-6643
DOI:10.3390/nu13082802