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AGEs in foods: Do they play a role in uremia?
Open accessAbstract
The so-called Maillard reaction, or nonenzymatic glycation between proteins and carbohydrates, is of particular importance for the flavor, color, and shelf life of food. Despite the great variety of possible AGEs, which can be formed during heating processes, only a few have unequivocally been identified and quantified in foods. From the quantitative point of view, the amount of AGEs ingested with a conventional diet is much higher than the total amount of AGEs in the plasma and tissue. To date, however, only preliminary studies concerning digestion, resorption, and elimination of AGE-modified food proteins can be found in the literature, indicating that for patients with impaired kidney function, dietary AGEs might contribute significantly to the total AGE load of the body. To date, however, no conclusive answers or recommendations can be given regarding a possible role of AGEs as uremic toxins in general, and of dietary AGEs in particular.
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“Consequently, secretion profiles of the adipose tissue can change depending on the phenotype of the cell population infiltrating it during the different stages of obesity (initiation, aggravation, maintenance and weight loss; Fig. 4) (77) .”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [77]
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Metadata
- Authors
- Henle, T.
- Affiliations
- Technische Universität Dresden (DE)
- Corresponding author
- Henle, Thomas
- ORCID
- Henle, Thomas
- Venue
- Kidney International
- Publisher
- Elsevier BV
- Published
- 2003-05
- Volume
- 63
- Issue
- 84
- Pages
- S145-S147
- ISSN
- 0085-2538 (ISSN-L)
- OpenAlex
- W2029573578
- Cited by
- 184
- References
- 24
- Citations by year
- 2026: 3 · 2025: 6 · 2024: 5 · 2023: 8 · 2022: 15 · 2021: 12 · 2020: 8 · 2019: 4 · 2018: 10 · 2017: 9 · 2016: 8 · 2015: 11 · 2014: 7 · 2013: 10 · 2012: 10
- FWCI
- 4.35
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Kidney International (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
- Health Sciences › Medicine › Nephrology › Dialysis and Renal Disease Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Keywords
- advanced glycation end products, Maillard reaction, glycation, uremia, uremic toxins, dietary AGEs, kidney disease, food heating
- MeSH terms
- Food, Food Preservation, Hot Temperature, Humans, Uremia, Glycation End Products, Advanced
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