Dietary AGEs as exogenous boosters of inflammation

Garay-Sevilla, Ma. Eugenia; Rojas, Armando; Portero-Otin, Manuel; Uribarri, Jaime

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dc.contributor.author	Garay-Sevilla, Ma. Eugenia
dc.contributor.author	Rojas, Armando
dc.contributor.author	Portero-Otin, Manuel
dc.contributor.author	Uribarri, Jaime
dc.date.accessioned	2022-07-08T18:20:12Z
dc.date.available	2022-07-08T18:20:12Z
dc.date.issued	2021
dc.identifier.uri	http://repositorio.ucm.cl/handle/ucm/3885
dc.description.abstract	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).	es_CL
dc.language.iso	en	es_CL
dc.rights	Atribución-NoComercial-SinDerivadas 3.0 Chile	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/cl/	*
dc.source	Nutrients, 13(8), 2802	es_CL
dc.subject	Low-grade inflammation	es_CL
dc.subject	Inflammatory diet	es_CL
dc.subject	Low AGE diet	es_CL
dc.subject	Mediterranean diet	es_CL
dc.subject	DASH diet	es_CL
dc.subject	Dietary inflammatory index	es_CL
dc.subject	RAGE	es_CL
dc.subject	Matrix glycation	es_CL
dc.title	Dietary AGEs as exogenous boosters of inflammation	es_CL
dc.type	Article	es_CL
dc.ucm.facultad	Facultad de Medicina	es_CL
dc.ucm.indexacion	Scopus	es_CL
dc.ucm.indexacion	Isi	es_CL
dc.ucm.uri	mdpi.com/2072-6643/13/8/2802	es_CL
dc.ucm.doi	doi.org/10.3390/nu13082802	es_CL