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

Garay‐Sevilla, Ma. Eugenia; Beeri, Michal Schnaider; Maza, María Pía de la; Rojas, Armando; Salazar-Villanea, Sergio; Uribarri, Jaime

doi:10.1017/s0954422420000104

Cited by 33 publications

(22 citation statements)

References 146 publications

(255 reference statements)

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“…The persistence of high serum glucose levels and oxidative stress result in advanced glycation ends (AGEs). The endogenous formation of AGEs occurs through several mechanisms, including the oxidation of amino acids, lipids, nucleic acids, and sugars, involved in the Maillard reactions, 80 and the polyol pathway, which is hyperactive in hyperglycaemic states 81 . The result is the production of highly reactive intermediates, which later interact with circulating proteins, amplifying the synthesis of these substances 82 …”

Section: Resultsmentioning

confidence: 99%

Metabolic syndrome and cardiovascular diseases: Going beyond traditional risk factors

Rossi

Barbalho

Araújo

et al. 2021

Diabetes Metabolism Res

226

134

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Metabolic syndrome (MS) is a chronic non‐infective syndrome characterised clinically by a set of vascular risk factors that include insulin resistance, hypertension, abdominal obesity, impaired glucose metabolism, and dyslipidaemia. These risk factors are due to a pro‐inflammatory state, oxidative stress, haemodynamic dysfunction, and ischaemia, which overlap in ‘dysmetabolic’ patients. This review aimed to evaluate the relationship between the traditional components of MS with cardiovascular disease (CVD), inflammation, and oxidative stress. MEDLINE‐PubMed, EMBASE, and Cochrane databases were searched. Chronic low‐grade inflammatory states and metaflammation are often accompanied by metabolic changes directly related to CVD incidence, such as diabetes mellitus, hypertension, and obesity. Moreover, the metaflammation is characterised by an increase in the serum concentration of pro‐inflammatory cytokines, mainly interleukin‐1 β (IL‐1β), IL‐6, and tumour necrosis factor‐α (TNF‐α), originating from the chronically inflamed adipose tissue and associated with oxidative stress. The increase of reactive oxygen species overloads the antioxidant systems causing post‐translational alterations of proteins, lipids, and DNA leading to oxidative stress. Hyperglycaemia contributes to the increase in oxidative stress and the production of advanced glycosylation end products (AGEs) which are related to cellular and molecular dysfunction. Oxidative stress and inflammation are associated with cellular senescence and CVD. CVD should not be seen only as being triggered by classical MS risk factors. Atherosclerosis is a multifactorial pathological process with several triggering and aetiopathogenic mechanisms. Its medium and long‐term repercussions, however, invariably constitute a significant cause of morbidity and mortality. Implementing preventive and therapeutic measures against oxy‐reductive imbalances and metaflammation states has unquestionable potential for favourable clinical outcomes in cardiovascular medicine.

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Section: Resultsmentioning

confidence: 99%

Metabolic syndrome and cardiovascular diseases: Going beyond traditional risk factors

Rossi

Barbalho

Araújo

et al. 2021

Diabetes Metabolism Res

226

134

View full text Add to dashboard Cite

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“…α-DCs could be derived from reaction of MR, caramelization, or lipid peroxidation over 120 °C [7]. Puddings are prepared by heating at 85-95 °C for about 6 minutes [8]. The low cooking temperature may be another reason the low α-DCs content in puddings.…”

Section: Resultsmentioning

confidence: 99%

“…Recent studies found out that excessive AGEs exposure may cause variety of diseases including inflammation, aging, kidney disease, cardiovascular diseases, neurodegenerative diseases, diabetes, and cancer [3,6,7]. In this context, it is highly essential to reduce AGEs exposure by limiting exogen AGE intake [8] Diet is the main contributor of endogenous AGE exposure [9]. AGEs can be easily formed in foods due to MR, caramelization, sugar autooxidation and lipid peroxidation [10].…”

Section: Introductionmentioning

confidence: 99%

Pudinglerde İleri Glikasyon Son Ürünleri Öncüllerinin in Vitro Sindirim Sisteminde Biyoerişilebilirliklerinin Belirlenmesi

ÖZTÜRK¹,

ÇİNTESUN²,

Demırci³

et al. 2022

JCHAR

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Advanced glycation end products (AGEs) are potentially chemical hazardous compounds. Digestive system conditions may affect AGEs formation. Despite puddings have low AGEs content, the effect of in vitro digestion on AGEs formation is unknown. This study aims to determine the formation of AGEs precursors as Glyoxal (GO) and Methylglyoxal (MGO) in puddings under in vitro digestion. For this purpose, GO and MGO levels of puddings were determined by High-Performance Liquid Chromatography. The amount of GO and MGO in samples ranged between 6.3 to 18.8 µg /100 g and 5.8 to 24.4 µg / 100g, respectively. After in vitro digestion, GO and MGO levels were increased to between 18.1 to 47.7 µg / 100g and 8.5 to 31.6 µg/100 g, respectively. Our results indicate that puddings have low AGEs precursors this may be due to bounding capability of milk proteins, water binding capacity of starch, low heat treatment and sugar type.

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“…Only about 10–30% of AGEs present in food are absorbed into the systemic circulation [ 11 ]. The mechanisms of the gastrointestinal absorption of AGEs, which have not been fully elucidated, depend on both the hydrolysis of glycated proteins and absorption of the resulting free amino acids or small peptides containing the AGEs [ 12 ]. The majority of food AGEs escape digestion and absorption and are delivered to the colon, where there is increasing evidence that they may modify local microbiota metabolism and modulate gut integrity.…”

Section: Introductionmentioning

confidence: 99%

“…In a recent narrative review, we presented data from several small interventional trials looking at the effects of dAGE restriction ranging from a few weeks up to 1 year duration. These trials consisted essentially of changing the way of cooking food without modifying caloric and macronutrient intakes [ 12 ]. These trials demonstrated that a low AGE diet is associated with a reduction of circulating AGE markers such carboxymethyllysine (CML) and methylglyoxal (MG)-derivatives, as well as markers of inflammation and oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Dietary AGEs as Exogenous Boosters of Inflammation

et al. 2021

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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).

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

Cited by 33 publications

References 146 publications

Metabolic syndrome and cardiovascular diseases: Going beyond traditional risk factors

Metabolic syndrome and cardiovascular diseases: Going beyond traditional risk factors

Pudinglerde İleri Glikasyon Son Ürünleri Öncüllerinin in Vitro Sindirim Sisteminde Biyoerişilebilirliklerinin Belirlenmesi

Dietary AGEs as Exogenous Boosters of Inflammation

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