Diet-Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects

Authors

  • JAIME URIBARRI,

    Corresponding author
    1. Division of Nephrology, Department of Medicine, Mount Sinai School of Medicine, New York, New York 10029, USA
    • Address for correspondence: Jaime Uribarri, M.D., Mount Sinai School of Medicine, One Gustave Levy Place, New York, NY 10029. Voice: 212-241-1887; fax: 212-369-9330. jaime.uribarri@mssm.edu

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  • WEIJING CAI,

    1. Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, New York 10029, USA
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  • OANA SANDU,

    1. Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, New York 10029, USA
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  • MELPOMENI PEPPA,

    1. Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, New York 10029, USA
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  • TERESIA GOLDBERG,

    1. Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, New York 10029, USA
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  • HELEN VLASSARA

    1. Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, New York 10029, USA
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Abstract

Abstract: Advanced glycation end products (AGEs) are a heterogeneous group of compounds that form continuously in the body. Their rate of endogenous formation is markedly increased in diabetes mellitus, a condition in which AGEs play a major pathological role. It is also known, however, that AGEs form during the cooking of foods, primarily as the result of the application of heat. This review focuses on the generation of AGEs during the cooking of food, the gastrointestinal absorption of these compounds, and their biological effects in vitro and in vivo. We also present preliminary evidence of a direct association between dietary AGE intake and markers of systemic inflammation such as C-reactive protein in a large group of healthy subjects. Together with previous evidence from diabetics and renal failure patients, these data suggest that dietary AGEs may play an important role in the causation of chronic diseases associated with underlying inflammation.

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