Effect of dietary intake of advanced glycation end products on biomarkers of type 2 diabetes: a systematic review and meta-analysis

Here’s an interesting report that didn’t make it into this issue of the Digest.

Advanced glycation end-products (AGEs) form in foods when their sugars, amino acids, and fats encounter heat. The molecules rearrange, forming brown polymers (a process known as the Maillard reaction) and creating the deep flavors of browned barley in beer, roasted coffee, seared meats, and French fries. This review summarizes the current evidence indicating that high dietary intake of AGEs contributes to the development of type 2 diabetes. Learn more about AGEs and their health effects in Aliquot #87: Advanced glycation end-products (AGEs)—byproducts of glucose metabolism that promote aging