ReviewNutrients2021
Dietary AGEs as Exogenous Boosters of Inflammation.
Review in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 58 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
58 citing papers in PubMed, 1 synthesis or guideline pooled it, 87 citations in OpenAlex.
- The relationship between tooth loss and hypertension: a systematic review and meta-analysis.Scientific reports · 2022Pooled it
- Review
- Association between dietary advanced glycation end products and gallstone disease: A case-control study.Indian journal of gastroenterology : official journal of the Indian Society of Gastroenterology · 2026Article
- Article
- AGE-RAGE Axis Involvement in Allergies and Autoimmunity: Cellular Signaling, Barrier Dysfunction and Immune Polarization.Biomolecules · 2026Review
- L-Theanine mitigates skin aging in rats via modulation of the AGEs-RAGE pathway, enhancement of antioxidant defense, and attenuation of inflammation.Scientific reports · 2025Article
- Review
- Rethinking Nutrition in Chronic Kidney Disease: Plant Foods, Bioactive Compounds, and the Shift Beyond Traditional Limitations: A Narrative Review.Foods (Basel, Switzerland) · 2025Review
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Oxidative Stress, Advanced Glycation End Products (AGEs), and Neurodegeneration in Alzheimer's Disease: A Metabolic Perspective.Antioxidants (Basel, Switzerland) · 2025Review
- Menaquinone-7 Supplementation Increases Multiple Advanced Glycation End-Products and Oxidation Markers in Zucker Diabetic Fatty Rats.Nutrients · 2025Article
- The Association Between Two Different Non-invasive Advanced Glycation End Products and Osteoporosis in the Non-diabetic Population: A Cross-Sectional Study.Calcified tissue international · 2025Article
- Advanced Glycation End Products in Disease Development and Potential Interventions.Antioxidants (Basel, Switzerland) · 2025Review
- The impact of low dietary inflammatory index diet on clinical parameters in patients with chronic kidney disease: a retrospective comparative study.BMC nephrology · 2025Article
- Exosomes in Diabetic Wound Healing: Mechanisms, Applications, and Perspectives.Diabetes, metabolic syndrome and obesity : targets and therapy · 2025Review
- Balancing the dual nature of glycotoxins: interplay of diet, digestion, and gut microbiome.Frontiers in nutrition · 2025Review
- Multi-dimensional role of AGEs in periodontitis: from matrix remodeling to neuro-immune crosstalk.Frontiers in immunology · 2025Review
- Alleviation of nephropathy during aging as complications of diabetic by natural products.African health sciences · 2024Article
- Use of physiologically based kinetic modeling to predict neurotoxicity and genotoxicity of methylglyoxal in humans.NPJ science of food · 2024Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Most chronic modern non-transmissible diseases seem to begin as the result of low-grade inflammation extending over prolonged periods of time. The importance of diet as a source of many pro-inflammatory compounds that could create and sustain such a low-grade inflammatory state cannot be ignored, particularly since we are constantly exposed to them during the day. The focus of this review is on specific components of the diet associated with inflammation, specifically advanced glycation end products (AGEs) that form during thermal processing of food. AGEs are also generated in the body in normal physiology and are widely recognized as increased in diabetes, but many people are unaware of the potential importance of exogenous AGEs ingested in food. We review experimental models, epidemiologic data, and small clinical trials that suggest an important association between dietary intake of these compounds and development of an inflammatory and pro-oxidative state that is conducive to chronic diseases. We compare dietary intake of AGEs with other widely known dietary patterns, such as the Mediterranean and the Dietary Approaches to Stop Hypertension (DASH) diets, as well as the Dietary Inflammation Index (DII). Finally, we delineate in detail the pathophysiological mechanisms induced by dietary AGEs, both direct (i.e., non-receptor-mediated) and indirect (receptor-mediated).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.