Dietary AGEs as Exogenous Boosters of Inflammation

Abstract

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).

The Relationship Between Tooth Loss and Hypertension: a Systematic Review and Meta-analysis

“…Excessive intake of animal-derived foods that are rich in AGE may increase the risk of hypertension and other chronic disease [72][73][74][75] . In general, individuals who suffer from decreased masticatory function due to tooth loss tend to eat foods that are high in fat [76][77][78][79] .…”

Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy

“…In addition, in vivo findings on whether dAGEs have a negative or positive influence on the intestinal microbiota are conflicting [33]. Nevertheless, studies of dAGEs in humans remain relatively scarce [41]. Moreover, the level of absorption as well as the reactivity in the body and metabolism of an individual AGE strongly depends on its chemical structure [33].…”

“…CML, which is highly abundant in food and because of the potential activity it has after ingestion, is normally used as a model of glycation products. Data show that diets Nevertheless, studies of dAGEs in humans remain relatively scarce [41]. Moreover, the level of absorption as well as the reactivity in the body and metabolism of an individual AGE strongly depends on its chemical structure [33].…”

“…Moreover, the levels of endogenous sRAGE increased in sputum samples of asthma patients correlated with disease severity [85]. Further potential immunological modulatory effects of AGEs include the ability to induce novel IgE binding epitopes, the capacity for enhancing inflammatory conditions and oxidative stress and causing a reduction in the diversity of the intestinal flora, which leads to an enhanced susceptibility to allergies [16,17,41,80].…”

AGEs-Induced and Endoplasmic Reticulum Stress/Inflammation-Mediated Regulation of GLUT4 Expression and Atherogenesis in Diabetes Mellitus

“…However, more recently, it has become evident that AGEs can be formed under other conditions of carbonyl stress, as well as obtained through exogenous sources, and that has led AGEs to occupy a key role in insulin sensitivity/GLUT4/glycemic homeostasis, closing a vicious circle. In fact, there is considerable evidence regarding the role of exogenous AGEs, mainly from dietary sources, in the induction of IR and DM in animal models and humans (for a review, see [ 95 ]).…”