Advanced Glycation End Products, Inflammation, and Chronic Metabolic Diseases: Links in a Chain?

Kathleen E. Davis, Chandan Prasad, Parakat Vijayagopal, Shanil Juma, Victorine Imrhan

Research output: Contribution to journalArticle

14 Scopus citations

Abstract

Advanced glycation end products (AGEs) are a diverse group of compounds produced when reducing sugars react with proteins or other compounds to form glycosylated molecules. AGEs may form endogenously, and glycation of molecules may negatively affect their function. AGEs may also be consumed in food form with dietary AGEs reported to be particularly high in foods treated with high heat: baked, broiled, grilled, and fried foods. Whether dietary AGEs are absorbed in significant quantities and whether they are harmful if absorbed is a question under current debate. The American Diabetes Association makes no recommendation regarding avoidance of these foods, but many researchers are concerned that they may be pro-inflammatory and way worsen cardiac function, kidney function, diabetes and its complications and may even contribute to obesity.

Original languageEnglish (US)
Pages (from-to)989-998
Number of pages10
JournalCritical Reviews in Food Science and Nutrition
Volume56
Issue number6
DOIs
Publication statusPublished - Apr 25 2016

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Keywords

  • Advanced glycation end products; maillard reactant products; glycotoxins; inflammation; obesity; diabetes; cardiovascular disease; kidney disease

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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