Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications, the importance of AGEs of dietary origin as a factor in human disease is of more recent concern. This book presents data from the past two decades on the role of AGEs in causing chronic disease. It starts by defining the compounds passing through all the clinical diseases that have been associated with them and finishes by offering different therapeutic options to deal with the problem.
Table of Contents
Chapter 1: What are AGEs, their chemical structure, and how can they be measured?
Chapter 2: How do AGEs cause disease: cellular mechanisms
Chapter 3: AGE clearance mechanisms
Chapter 4: How are AGEs handled by the kidney?
Chapter 5: Dietary advanced glycation end products: animal studies
Chapter 6: AGEs in infant formulas: chemical and physiological aspects
Chapter 7: Potentially toxic food components formed by excessive heat processing
Chapter 8: Is part of the fructose effects on health related to increased AGE formation?
Chapter 9: Role of advanced glycation products in health and disease in children
Chapter 10: The role of advanced glycation end products in cognitive decline and dementia
Chapter 11: Advanced Glycation End-Products (AGEs) and Polycystic Ovarian Syndrome (PCOS)
Chapter 12: Dietary AGEs and diabetic complications
Chapter 13: Dietary AGEs and aging
Chapter 14: AGE and Erectile Dysfunction: any role of dietary AGEs?
Chapter 15: Biological implications of diet-derived advanced glycation end-products on carcinogenesis
Chapter 16: Advanced glycation end products and their receptors in Aspiration Induced Acute Respiratory Distress Syndrome
Chapter 17: Dietary AGEs in the development and progression of chronic kidney disease
Chapter 18: Dietary AGEs may have different effects in people with vegetarian versus omnivorous eating patterns
Chapter 19: Effects of dietary AGEs in the gut microbiota composition
Chapter 20: Associations of circulating AGE levels and cardiovascular disease- incidence and outcome
Chapter 21: Pathological role of AGEs in osteoporosis
Chapter 22: Is there a relationship between dietary AGEs and food allergies?
Chapter 23: Quantitation and potential health effects of advanced glycation end-products in pet foods
Chapter 24: The role of AGEs in the pathogenesis of macrovascular complications in diabetes mellitus
Chapter 25: Plant-derived products with anti-glycation activity
Chapter 26: Dietary intake of AGEs and ALEs and inflammation – nutritional aspects
Chapter 27: Effects of a low AGE diet on insulin sensitivity
Chapter 28: Clinical trials with an AGE-restricted diet
Chapter 29: Blocking gastrointestinal absorption of AGEs
Chapter 30: Antagonizing the effects of dietary advanced glycation endproducts on endothelial dysfunction
Chapter 31: Methylglyoxal and other AGEs: good and bad dual role in the body
Dr. Jaime Uribarri is a physician and clinical investigator. He was born in Chile and received his medical degree from the University of Chile School of Medicine. He did all his postgraduate training in the United States. He has been in the Icahn School of Medicine at Mount Sinai, NY, since 1990, where he is currently professor of medicine and director of the Renal Clinic and the Home Dialysis Program at the Mount Sinai Hospital.In parallel with his clinical activities, Dr. Uribarri has been very active in clinical investigation for the past 30 years. His main areas of research have been on acid-base and □uid and electrolytes disorders as well as nutrition in chronic kidney disease and diabetic patients. Dr. Uribarri, working together with Dr. Helen Vlassara, were among the □rst to explore the role of food-derived advanced glycation end products (AGEs) and their negative effects in healthy persons as well as in those with diabetes or with kidney disease from different causes. This teamwork for more than 10 years was instrumental in estab-lishing the □rst food AGE database and its application in the form of practical guidelines for everyone, which is now widely used. He has published over 150 peer-reviewed papers and written many chapters in books. He has lectured extensively on these research topics in New York City as well as in national and international meetings. He serves as an ad hoc referee for numerous nutrition, medical, and other scien-ti□c journals and he is an active member of several health organizations and professional associations, including the American Society of Nephrology, the American Society of Nutrition, the International Society of Nephrology, The New York Academy of Sciences, The Maillard Society, etc.