Vascular Effects of Dietary Advanced Glycation End Products

Abstract

Evidence has accumulated lately demonstrating that advanced glycation end products (AGEs) play an important role in the development of diabetic and cardiovascular complications as well as the development of other chronic diseases. AGEs originating from diet have a significant contribution to the AGEs body pool and therefore dietary interventions aiming at reducing AGEs load are believed to exert health promoting effects. This review summarizes the evidence from clinical studies regarding effects of dietary AGEs on the vascular system, highlighting also the different aspects of vascular tests. It also advocates an extension of dietary recommendations towards the promotion of cooking methods that reduce dietary AGEs in consumed foods.

Ciência e Tecnologia de Leite e Produtos Lácteos Sem Lactose

“…Estruturas glicadas também podem ser reconhecidas pelo sistema imunológico e, portanto, desencadear alergias alimentares (TODA et al, 2014;VERHOECKX et al, 2015). Além disso, os produtos de Amadori são precursores de produtos finais de glicação avançada (AGEs), levantando algumas preocupações sobre potenciais riscos à saúde, pois podem contribuir para o desencadeamento de respostas inflamatórias e estresse oxidativo com efeitos vasculares e renais potencialmente prejudiciais (POULSEN et al, 2013;STIRBAN;TSCHÖPE, 2015).…”

Formation and elimination of pyrraline in the Maillard reaction in a saccharide–lysine model system

“…In addition, accumulation of AGEs in the body has been proved by many researchers, though their data were not in agreement with each other. Based on the systematic review of Stirban and Tschöpe, there is a compelling data showing that dietary AGEs significantly contribute to the development of postprandial endothelial dysfunction, thus increasing atherosclerotic risk. Puyvelde has also summarized that the dietary intake of AGEs appears to be related to inflammatory status and the level of circulating AGEs .…”

Emerging concepts and challenges in implementing the exposome paradigm in allergic diseases and asthma: a Practall document

“…Advanced glycation end products (AGEs) are highly oxidant compounds formed through the nonenzymatic reaction between reducing sugars and free amino acids, and they are found at high levels in fast foods . Thus, a single meal high in AGE can boost oxidative stress and various markers of metabolism . Furthermore, the effects of such meals on allostatic load may be more pronounced in those who are physically inactive.…”