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Titre : | Effect of advanced glycation end product intake on inflammation and aging: a systematic review (2014) |
Auteurs : | Katrien Van puyvelde, Auteur ; Tony Mets, Auteur ; Rose Njemini, Auteur ; et al., Auteur |
Type de document : | Article |
Dans : | Nutrition reviews (72, n° 10, 2014) |
Article en page(s) : | 638-650 |
Langues: | Anglais |
Descripteurs : |
HE Vinci Inflammation ; Produits terminaux de glycation avancée ; Vieillissement |
Résumé : | 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. |
Disponible en ligne : | Non |
Exemplaires (1)
Cote | Support | Localisation | Section | Disponibilité |
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REV | Périodique papier | Woluwe | Espace revues | Consultation sur place uniquement Exclu du prêt |