Advanced glycation end products in foods and a practical guide to their reduction in the diet.

@article{Uribarri2010AdvancedGE,
  title={Advanced glycation end products in foods and a practical guide to their reduction in the diet.},
  author={Jaime Uribarri and Sandra D Woodruff and Susan A. Goodman and Weijing Cai and Xue Yu Chen and Renata Pyzik and Angie Yong and Gary E. Striker and Helen Vlassara},
  journal={Journal of the American Dietetic Association},
  year={2010},
  volume={110 6},
  pages={
          911-16.e12
        }
}
Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and… CONTINUE READING
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