Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Buy Now $15.00
Standard view
Full view
of .
Look up keyword
Like this
2Activity
P. 1
Effects of a Diet Low in Advanced Glycation End Products in Humans

Effects of a Diet Low in Advanced Glycation End Products in Humans

Ratings: (0)|Views: 133|Likes:
Advanced glycation end products (AGEs) are a heterogeneous group of compounds that can form through different spontaneous, nonenzymatic pathways and that can produce significant pro-oxidant and pro-inflammatory actions. In addition to the AGEs formed endogenously under the influence of hyperglycemia and/or increased oxidative stress, data accumulated in the past two decades suggest that AGEs formed in food during cooking with heat application are an important contributor to the body’s AGE pool. These exogenous AGEs share the same in-vitro activity as their endogenous counterparts, and experimentally, they have been shown to be associated with development of diabetes, insulin resistance, and atherosclerosis in mice. In this review the author reviews the available data dealing with the effects of dietary AGEs in humans and describes in detail all the clinical trials studying the effect of a low-AGE diet in healthy subjects as well as in individuals with diabetes and chronic kidney disease. All these data have generated a new paradigm of disease suggesting that excessive consumption of AGEs secondary to a Western lifestyle represents an independent risk factor for inappropriate, chronic oxidative stress and chronic inflammation during life, which over time facilitates the emergence of diseases. Reducing the AGE content of common foods by simple changes in culinary techniques may prove a feasible, safe, and easily applicable intervention for both health and disease.
Advanced glycation end products (AGEs) are a heterogeneous group of compounds that can form through different spontaneous, nonenzymatic pathways and that can produce significant pro-oxidant and pro-inflammatory actions. In addition to the AGEs formed endogenously under the influence of hyperglycemia and/or increased oxidative stress, data accumulated in the past two decades suggest that AGEs formed in food during cooking with heat application are an important contributor to the body’s AGE pool. These exogenous AGEs share the same in-vitro activity as their endogenous counterparts, and experimentally, they have been shown to be associated with development of diabetes, insulin resistance, and atherosclerosis in mice. In this review the author reviews the available data dealing with the effects of dietary AGEs in humans and describes in detail all the clinical trials studying the effect of a low-AGE diet in healthy subjects as well as in individuals with diabetes and chronic kidney disease. All these data have generated a new paradigm of disease suggesting that excessive consumption of AGEs secondary to a Western lifestyle represents an independent risk factor for inappropriate, chronic oxidative stress and chronic inflammation during life, which over time facilitates the emergence of diseases. Reducing the AGE content of common foods by simple changes in culinary techniques may prove a feasible, safe, and easily applicable intervention for both health and disease.

More info:

Published by: InnoVision Health Media on Sep 19, 2012
Copyright:Traditional Copyright: All rights reserved
List Price: $15.00 Buy Now

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
See more
See less

11/03/2012

$15.00

USD

pdf

You're Reading a Free Preview
Pages 2 to 4 are not shown in this preview.

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->