Details

Autor(en) / Beteiligte

• Uribarri, Jaime

Titel

The Low AGE Diet

Ist Teil von

• Nutrition, Fitness, and Mindfulness, p.45-53

Ort / Verlag

Cham: Springer International Publishing

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Advanced glycation end products (AGEs) are a large and heterogeneous group of compounds that are biologically important because they have significant prooxidant and pro-inflammatory effects. AGEs form in the body at a constant physiologic rate, which is markedly increased in the presence of hyperglycemia and/or increased oxidative stress. Food cooked with high heat is a major source of exogenous AGEs, which once absorbed have the same biological actions as their endogenous counterparts. These food-derived AGEs have been shown to be associated with the development of insulin resistance, type 2 diabetes, kidney disease, and atherosclerosis in mice. More importantly, data from several clinical trials support an important role for the high dietary intake of exogenous AGEs in generating an increase in oxidative stress and inflammatory state, which over time may lead to the pathogenesis of noninfectious chronic human disease. These trials have also shown that reducing dietary AGE content by simple modifications in culinary techniques is a safe and easily applicable intervention that decreases the high oxidative stress characteristic of many chronic diseases and therefore raising a significant potential therapeutic intervention to prevent and/or treat these chronic conditions. Practical low AGE interventions include limiting animal protein and fat intake, cooking slowly without desiccation, marinating food to lower pH, and use of herbs and spices.