Dietary AGEs as Exogenous Boosters of Inflammation
| Autor: | Armando Rojas, Ma. Eugenia Garay-Sevilla, Manuel Portero-Otin, Jaime Uribarri |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Glycation End Products
Advanced Mediterranean diet DASH diet inflammatory diet Physiology Inflammation Review Dieta mediterrània Low grade inflammation matrix glycation Glycation Diabetes mellitus dietary inflammatory index (DII) medicine low-grade inflammation Humans TX341-641 Nutrition and Dietetics business.industry Nutrition. Foods and food supply Dietary intake medicine.disease RAGE Diet medicine.symptom Epidemiologic data business low AGE diet Food Science Glicosilació |
| Zdroj: | Nutrients Repositorio Abierto de la UdL Universitad de Lleida Nutrients, Vol 13, Iss 2802, p 2802 (2021) |
| ISSN: | 2072-6643 |
| Popis: | Most chronic modern non-transmissible diseases seem to begin as the result of low-grade inflammation extending over prolonged periods of time. The importance of diet as a source of many pro-inflammatory compounds that could create and sustain such a low-grade inflammatory state cannot be ignored, particularly since we are constantly exposed to them during the day. The focus of this review is on specific components of the diet associated with inflammation, specifically advanced glycation end products (AGEs) that form during thermal processing of food. AGEs are also generated in the body in normal physiology and are widely recognized as increased in diabetes, but many people are unaware of the potential importance of exogenous AGEs ingested in food. We review experimental models, epidemiologic data, and small clinical trials that suggest an important association between dietary intake of these compounds and development of an inflammatory and pro-oxidative state that is conducive to chronic diseases. We compare dietary intake of AGEs with other widely known dietary patterns, such as the Mediterranean and the Dietary Approaches to Stop Hypertension (DASH) diets, as well as the Dietary Inflammation Index (DII). Finally, we delineate in detail the pathophysiological mechanisms induced by dietary AGEs, both direct (i.e., non-receptor-mediated) and indirect (receptor-mediated). |
| Databáze: | OpenAIRE |
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