ABSTRACT
Advanced Glycation End-products (AGEs) are proteins or lipids that become “glycated” due to exposure to sugars in food preparation, particularly roasting, broiling, and barbequing. AGEs affects insulin sensitivity, and it can be a factor in development or worsening of many diseases involving chronic inflammation, including impaired endothelial function, diabetes, atherosclerosis, and chronic kidney disease. The chapter provides a comprehensive list of common foods that also indicates the concentration of AGEs in each one; and, following the list, there is also a description of foods that are known to help lower AGEs concentration.
