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# Advanced glycation end products linked to chronic inflammation
- URL: https://www.foodconsumer.org/advanced_glycation_end_products_0920140356/
- Published: 2014-09-20T16:55:00.000Z
- Updated: 2026-09-22T16:05:59.000Z
- Description: A Brussels review of studies on advanced glycation end products found people on low-AGE diets had lower inflammation, while the rise on high-AGE diets was less pronounced. Nearly half of observational studies tied inflammation to dietary AGEs, which are high in fries and bakery products.
- Author: Food Consumer
- Tags: Chemical, Food Safety, #vivvo-import

Saturday Sep 20, 2014 (foodconsumer.org) -- Scientists at Universitair Ziekenhuis Brussel in Brussels, Belgium conducted a review and confirmed advanced glycation end products(AGEs) contribute to a chronic low-grade inflammatory status and increase aging-related disease like muscle wasting, kidney disease and diabetes mellitus.

The review of intervention studies showed that people on a low-AGE diet had low inflammation while an increase in inflammation in people on a high AGE diet was less significant.

Nearly half of observational studies associated inflammatory processes with AGEs in food and dietary intake of AGEs seems associated with inflammatory status and the level of circulating AGEs. 

It is also known that limiting AGE intake may decrease inflammation and chronic diseases related to inflammatory status.

Inflammation is linked to chronic diseases like diabetes mellitus. It can also increase risk of immune deficiency and people who suffer elevated inflammation can hamper their immunity against infections.

AGEs in high concentrations can be found in fries and bakery products. (David Liu, PHD)

Van Puyvelde K, Mets T, Njemini R, Beyer I, Bautmans I. Effect of advanced glycation end product intake on inflammation and aging: a systematic review. Nutr Rev. 2014 Sep 17\.