The potential role of dietary advanced glycation endproducts in the development of chronic non-infectious diseases: a narrative review

Increasing clinical and experimental evidence accumulated during the past few decades supports an important role for dietary advanced glycation endproducts (AGE) in the pathogenesis of many chronic non-infectious diseases, such as type 2 diabetes, CVD and others, that are reaching epidemic proportio...

Full description

Saved in:
Bibliographic Details
Published in:Nutrition research reviews 2020-12, Vol.33 (2), p.298-311
Main Authors: Garay-Sevilla, M. E., Beeri, M. S., de la Maza, M. P., Rojas, A., Salazar-Villanea, S., Uribarri, J.
Format: Article
Language:English
Subjects:
Advanced glycosylation end products
Age
Alzheimer's disease
Amino acids
Chronic illnesses
Cooking
Dementia
Diabetes
Diabetes mellitus (non-insulin dependent)
Diet
Food
Glycosylation
Heat
Infectious diseases
Inflammation
Insulin resistance
Metabolic syndrome
Metabolism
Molecular weight
Nutrition
Oxidative stress
Pathogenesis
Peptides
Proteins
Sarcopenia
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Increasing clinical and experimental evidence accumulated during the past few decades supports an important role for dietary advanced glycation endproducts (AGE) in the pathogenesis of many chronic non-infectious diseases, such as type 2 diabetes, CVD and others, that are reaching epidemic proportions in the Western world. Although AGE are compounds widely recognised as generated in excess in the body in diabetic patients, the potential importance of exogenous AGE, mostly of dietary origin, has been largely ignored in the general nutrition audience. In the present review we aim to describe dietary AGE, their mechanisms of formation and absorption into the body as well as their main mechanisms of action. We will present in detail current evidence of their potential role in the development of several chronic non-infectious clinical conditions, some general suggestions on how to restrict them in the diet and evidence regarding the potential benefits of lowering their consumption.
ISSN:0954-4224
1475-2700
DOI:10.1017/S0954422420000104