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Evidence against dietary advanced glycation endproducts being a risk to human health

✍ Scribed by Jennifer M. Ames

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
393 KB
Volume
51
Category
Article
ISSN
1613-4125

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✦ Synopsis

Abstract

In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.

Introduction: http://dx.doi.org/10.1002/mnfr.200700067

Pro arguments: http://dx.doi.org/10.1002/mnfr.200700035

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