A 4-week high-AGE diet does not impair glucose metabolism and vascular function in obese individuals

Autor: Armand M.A. Linkens, Alfons J.H.M. Houben, Petra M. Niessen, Nicole E.G. Wijckmans, Erica E.C. de Goei, Mathias D.G. Van den Eynde, Jean L.J.M. Scheijen, Marjo P.H. van den Waarenburg, Andrea Mari, Tos T.J.M. Berendschot, Lukas Streese, Henner Hanssen, Martien C.J.M. van Dongen, Christel C.J.A.W. van Gool, Coen D.A. Stehouwer, Simone J.M.P. Eussen, Casper G. Schalkwijk

Publikováno v: JCI Insight, Vol 7, Iss 6 (2022)

BACKGROUND Accumulation of advanced glycation endproducts (AGEs) may contribute to the pathophysiology of type 2 diabetes and its vascular complications. AGEs are widely present in food, but whether restricting AGE intake improves risk factors for ty

Externí odkaz: https://doaj.org/article/ce7a983421c0413780646d8736233147

Habitual intake of dietary advanced glycation end products is not associated with generalized microvascular function-the Maastricht Study

Autor: Miranda T. Schram, Abraham A. Kroon, Alfons J.H.M. Houben, Ronald M.A. Henry, Carroll A.B. Webers, Casper G. Schalkwijk, Bastiaan E. de Galan, Armand M.A. Linkens, S. Eussen, Coen D.A. Stehouwer, Tos T. J. M. Berendschot, Marleen M.J. van Greevenbroek

Publikováno v: The American Journal of Clinical Nutrition, 115, 2, pp. 444-455
American Journal of Clinical Nutrition, 115(2), 444-455. Oxford University Press
The American Journal of Clinical Nutrition, 115, 444-455

BACKGROUND: Endogenously formed advanced glycation end products (AGEs) may be important drivers of microvascular dysfunction and the microvascular complications of diabetes. AGEs are also formed in food products, especially during preparation methods

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d48c17fa27761d1b9f4750f4d29ff9d7
https://doi.org/10.1093/ajcn/nqab302