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Dietary advanced glycation end products and aging
Claudia Luevano-Contreras1, Karen Chapman-Novakofski
1Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA. luevano1@illinois.edu
Nutrients
|January 19, 2012
Summary
Advanced glycation end products (AGEs) accumulate with age and in disease. Restricting dietary AGEs shows promise for improving health and potentially increasing lifespan.
Area of Science:
- Biochemistry
- Gerontology
- Nutrition Science
Background:
- Advanced glycation end products (AGEs) form via non-enzymatic reactions between sugars and macromolecules.
- AGEs accumulate endogenously and exogenously, with higher levels observed in older adults and those with chronic diseases.
Purpose of the Study:
- To summarize research on food-derived and in vivo AGEs.
- To explore the relationship between AGEs and aging.
- To identify mechanisms of AGEs-induced tissue damage and suggest future research directions.
Main Methods:
- Review of published literature on AGEs quantification in food and humans.
- Analysis of studies investigating the role of AGEs in aging and chronic diseases.
- Examination of research on the effects of dietary AGEs restriction.
Main Results:
- Increased evidence links AGEs to chronic degenerative diseases like cardiovascular disease, Alzheimer's disease, and diabetes complications.
- Dietary AGEs restriction demonstrates positive effects on wound healing, insulin resistance, and cardiovascular health in animal models and humans.
- Recent studies suggest AGEs restriction may extend lifespan in animal models.
Conclusions:
- AGEs are implicated in the aging process and associated chronic diseases.
- Dietary modification to reduce AGEs intake presents a potential strategy for mitigating age-related decline and disease.
- Further research is needed to elucidate AGEs mechanisms and optimize intervention strategies.
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