REVIEW
Evaluation of the effects of dietary advanced glycation end products on inflammation
Büşra Demirer,
Mehmet Fisunoğlu,
Corresponding Author
Büşra Demirer
Nutrition and Dietetics, Karabuk University, Karabuk, Turkey
Correspondence
Büşra Demirer, Nutrition and Dietetics, Karabuk University Faculty of Health Science, Karabuk, Turkey.
Email: [email protected]
Search for more papers by this authorMehmet Fisunoğlu
Nutrition and Dietetics, Hacettepe University, Ankara, Turkey
Search for more papers by this authorBüşra Demirer,
Mehmet Fisunoğlu,
Corresponding Author
Büşra Demirer
Nutrition and Dietetics, Karabuk University, Karabuk, Turkey
Correspondence
Büşra Demirer, Nutrition and Dietetics, Karabuk University Faculty of Health Science, Karabuk, Turkey.
Email: [email protected]
Search for more papers by this authorMehmet Fisunoğlu
Nutrition and Dietetics, Hacettepe University, Ankara, Turkey
Search for more papers by this authorAbstract
Advanced glycation end products (AGEs) are a large number of heterogeneous compounds formed by the glycation of proteins, fats or nucleic acids. Endogenous AGEs have been associated with various health problems such as obesity, type 2 diabetes mellitus and cardiovascular disease. Inflammation is thought to be one of the main mechanisms in the development of these disorders. Although AGEs are produced endogenously in the body, exogenous sources such as smoking and diet also contribute to the body pool. Therefore, when the AGE pool in the body rises above physiological levels, different pathological conditions may occur through various mechanisms, especially inflammation. While the effects of endogenous AGEs on the development of inflammation have been studied relatively extensively, and current evidence indicates that dietary AGEs (dAGEs) contribute to the body's AGE pool, it is not yet known whether dAGEs have the same effect on the development of inflammation as endogenous AGEs. Therefore, this review aimed to evaluate the results of cross-sectional and intervention studies to understand whether dAGEs are associated with inflammation and, if there is an effect on inflammation, through which mechanisms this effect might occur.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing not applicable—no new data generated.
Supporting Information
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Table S1. |
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