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

Jennifer Ames

Research output: Contribution to journalArticlepeer-review

84 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)1085-1090
Number of pages6
JournalMolecular Nutrition & Food Research
Volume51 (9)
Issue number9
DOIs
Publication statusPublished - Sep 2007

ASJC Scopus subject areas

  • Food Science

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