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Mol Nutr Food Res. 2007 Sep;51(9):1085-90.

Evidence against dietary advanced glycation endproducts being a risk to human health.

Author information

1
School of Biological Sciences, Queen's University Belfast, Northern Ireland, UK. j.m.ames@qub.ac.uk

Abstract

In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.

PMID:
17854004
DOI:
10.1002/mnfr.200600304
[Indexed for MEDLINE]
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