1st Edition

Dietary AGEs and Their Role in Health and Disease




ISBN 9781498721516
Published October 27, 2017 by CRC Press
384 Pages 60 B/W Illustrations

USD $305.00

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Book Description

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

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Editor(s)

Biography

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.