The DOI matches its Crossref record; 21 of the 24 references it cites were found in a registry or an index.
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“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]
Citations
Cites
Ahmed, M. U., Thorpe, S. R., & Baynes, J. W. (1986) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)89188-3 · Cited by 864
Koschinsky, T., He, C.-J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., Heitmann, K., & Vlassara, H. (1997) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.94.12.6474 · Cited by 792
Diabetes and advanced glycation endproducts
Vlassara, H., & Palace, M. R. (2002) · Journal of Internal Medicine · doi:10.1046/j.1365-2796.2002.00932.x · Cited by 723
Diabetes and Advanced Glycoxidation End Products
Huebschmann, A. G., Regensteiner, J. G., Vlassara, H., & Reusch, J. E. B. (2006) · Diabetes Care · doi:10.2337/dc05-2096 · Cited by 336
Advanced glycation end products: A nephrologist's perspective
Raj, D. S., Choudhury, D., Welbourne, T., & Levi, M. (2000) · American Journal of Kidney Diseases · doi:10.1016/s0272-6386(00)70189-2 · Cited by 288
The Maillard Reaction in Foods and Medicine
O'Brien, J., Nürsten, H. E., Crabbe, M. J. C., & Ames, J. M. (1998) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845698447 · Cited by 252
Ames, J. M. (1992) · Springer eBooks · doi:10.1007/978-1-4684-9895-0_4 · Cited by 208
Model studies on reactions of plant phenols with whey proteins
Rawel, H. M., Krôll, J., & Hohl, U. (2001) · Food / Nahrung · doi:10.1002/1521-3803(20010401)45:2 · Cited by 170
Ledl, F., & Schleicher, E. D. (1990) · Angewandte Chemie · doi:10.1002/ange.19901020604 · Cited by 161
Henle, T., Walter, H., & Klostermeyer, H. (1991) · European Food Research and Technology · doi:10.1007/bf01193359 · Cited by 133
Research works printed but not linked: 3
- Finot, 1981, The extent of the Maillard reaction during the processing of milk, Prog Food Nutr Sci, 5, 345
- Biemel, 2001, Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods, Nahrung, 45, 210, 10.1002/1521-3803(20010601)45:3<210::AID-FOOD210>3.0.CO;2-L · DOI
- Hasenkopf, 2001, Determination of the Maillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA, Nahrung, 45, 206, 10.1002/1521-3803(20010601)45:3<206::AID-FOOD206>3.0.CO;2-1 · DOI
Cited by
Sorted by citations
Dietary factors and low-grade inflammation in relation to overweight and obesity
Calder, P. C., Ahluwalia, N., Brouns, F., Buetler, T., Clement, K., Cunningham, K., Esposito, K., Jönsson, L. S., Kolb, H., Lansink, M., et al. (2011) · British Journal of Nutrition · doi:10.1017/s0007114511005460 · Cited by 1,098
Advanced Glycation End Products and Oxidative Stress in Type 2 Diabetes Mellitus
Nowotny, K., Jung, T., Höhn, A., Weber, D., & Grune, T. (2015) · Biomolecules · doi:10.3390/biom5010194 · Cited by 1,095
Vistoli, G., De Maddis, D., Cipak, A., Zarkovic, N., Carini, M., & Aldini, G. (2013) · Free Radical Research · doi:10.3109/10715762.2013.815348 · Cited by 823
Advanced glycation endproducts in food and their effects on health
Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., Skibsted, L. H., & Dragsted, L. O. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.06.052 · Cited by 751
Diabetes and advanced glycation endproducts
Vlassara, H., & Palace, M. R. (2002) · Journal of Internal Medicine · doi:10.1046/j.1365-2796.2002.00932.x · Cited by 723
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
