Place des recommandations hygiéno-diététiques dans la prévention de l’accumulation des produits de glycation avancée
| Autor: | Michel Aparicio, Catherine Lasseur, Philippe Chauveau, Wenli Niu, Raymond Azar, Christian Combe |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
business.industry
Cooking methods 030232 urology & nephrology Controlled studies Pharmacology medicine.disease_cause Dietary advice 03 medical and health sciences 0302 clinical medicine Nephrology Glycation Prospective clinical study medicine Chronic renal failure business Oxidative stress Food origin |
| Zdroj: | Néphrologie & Thérapeutique. 15:485-490 |
| ISSN: | 1769-7255 |
| Popis: | Advanced glycation products are proteins whose structural and functional properties have been modified by a process of oxidative glycation. The accumulation of advanced glycation products in most tissues and the oxidative stress and inflammatory reactions that accompany it, account for the multi-systemic impairment observed particularly in the elderly, diabetics and in chronic renal failure. The advanced glycation products endogenous production is continuous, related to oxidative stress, but the most important source of advanced glycation products is exogenous, mainly of food origin. Exogenous advanced glycation products are developed during the preparation of food and beverages. The advanced glycation products content is higher for animal foods, but it is mainly the preparation and cooking methods that play a decisive role. Dietary advice is based on the selection of foods and the choice of methods of preparation. Several randomized controlled studies have confirmed the favorable effect of these recommendations on serum advanced glycation products concentrations. In humans, as in animals, regular physical activity also results in a reduction of serum and tissue concentrations of advanced glycation products. There is a need for prospective clinical study to confirm the effects of hygienic and dietary recommendations that have only been appreciated, so far, on biological markers. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect