Influence of food-derived advanced glycation end products on health

Sabina Galiniak
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Marek Biesiadecki
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Department of Biochemistry and General Chemistry Medical College of Rzeszów University, Rzeszów, Poland
Faculty of Medicine, University of Rzeszów, Rzeszów, Poland
Received: 2 June 2018 / Accepted: 17 July 2018 / Published: 30 December 2018

Abstract

Introduction. Advanced glycation end products (AGEs) are compounds formed endogenously in the human body. Besides this source of AGEs, they also exist in food and can be generated during cooking. Enhanced endogenous generation and intake of dietary AGEs have physiological impact on human health and are associated with progression of many diseases, including diabetes and its complications.

Aim. The purpose of this review is to the present the current state of knowledge about the various negative effects of advanced glycation end products on human health.

Material and methods. This study is based on analysis of literature reporting the content of AGEs in food and high or low AGEs dietary interventions in human and animal subjects.

Results. Literature data present databases gathering description of AGEs determinations in various types of food.

Conclusion. Excessive consumption of AGEs-rich products, especially abundant in protein and fat or cooked for a long time at high temperature, may contribute to the deterioration of human health, including development of hypertension, insulin resistance, and diabetic complications. 

 

Cite

Galiniak S, Biesiadecki M. Influence of food-derived advanced glycation end products on health Eur J Clin Exp Med. 2018;16(4):330– 334. doi: 10.15584/ejcem.2018.4.10

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