Effect of advanced glycation end product intake on inflammation and aging: a systematic review.
Study Goal
The researchers aimed to examine the relationship between dietary intake of Advanced Glycation End Products (AGEs) and inflammatory processes, as well as their potential impact on chronic diseases.
Results Summary
The study found that a low-AGE diet was associated with decreased inflammation, while a high-AGE diet showed less consistent increases in inflammation. Observational studies suggested a link between dietary AGEs and inflammatory status, but further research is needed in healthy populations.
Population
Primarily patients with chronic kidney disease or diabetes, with limited data on healthy individuals.
Effective Dosage
Not specified
Duration
Not specified
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
low-AGE diet | decrease | inflammation | subjects | - | decrease in inflammation | #1 |
high-AGE diet | increase | inflammation | subjects | - | increase in inflammation | #2 |
dietary intake of AGEs | neutral | inflammatory status | - | - | related to inflammatory status | #3 |
dietary intake of AGEs | neutral | level of circulating AGEs | - | - | related to the level of circulating AGEs | #4 |
limiting AGE intake | decrease | inflammation | - | - | lead to a decrease in inflammation | #5 |
limiting AGE intake | decrease | chronic diseases related to inflammatory status | - | - | lead to a decrease in chronic diseases related to inflammatory status | #6 |
Aging is associated with a chronic low-grade inflammatory status that contributes to chronic diseases such as age-related muscle wasting, kidney disease, and diabetes mellitus. Since advanced glycation end products (AGEs) are known to be proinflammatory, this systematic review examined the relation between the dietary intake of AGEs and inflammatory processes. The PubMed and Web of Science databases were screened systematically. Seventeen relevant studies in humans or animals were included. The intervention studies in humans showed mainly a decrease in inflammation in subjects on a low-AGE diet, while an increase in inflammation in subjects on a high-AGE diet was less apparent. About half of the observational studies found a relationship between inflammatory processes and AGEs in food. When the results are considered together, the dietary intake of AGEs appears to be related to inflammatory status and the level of circulating AGEs. Moreover, limiting AGE intake may lead to a decrease in inflammation and chronic diseases related to inflammatory status. Most of the trials were conducted in patients with chronic kidney disease or diabetes, and thus additional studies in healthy individuals are needed. Further investigation is needed to elucidate the effects of lifetime exposure of dietary AGEs on aging and health.