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This investigation aims to explore the health impacts of dietary advanced glycation end products (AGEs) and associated diseases, along with effective mitigation strategies.

June 2, 2026Open Access

Impacts of dietary advanced glycation end products on health: associated diseases and mitigation strategies

Key Points

This investigation aims to explore the health impacts of dietary advanced glycation end products (AGEs) and associated diseases, along with effective mitigation strategies.
Reviewed physicochemical properties and formation of dietary advanced glycation end products
Analyzed diseases linked to AGEs, including diabetes and cardiovascular disorders
Discussed mitigation strategies such as dietary modifications and cooking methods
Dietary intake of AGEs is linked to a significant increase in chronic diseases like diabetes and cardiovascular disorders.
Effective strategies to reduce AGEs in diet include cooking at lower temperatures and consuming more plant-based foods.
Highlighting the need for further research on the health implications of AGEs and effective prevention techniques.

Abstract

Abstract Dietary advanced glycation end products (AGEs) or glycotoxins, arising from the Maillard reaction in foods, undergo biotransformation into biological AGEs through gastrointestinal digestion and absorption, subsequently accumulating in virtually all organs and tissues via the bloodstream. Currently, extensive attention is being paid to the safety and health hazards associated with dietary AGEs. This article presents an exhaustive investigation of the physicochemical properties and formation of AGEs, as well as diseases linked to AGEs, including diabetes, cardiovascular disorders, kidney diseases, neurodegenerative conditions, obesity, gut microbial-associated diseases and food allergies. Furthermore, this review highlights the existing research limitations and offers prospects for future mitigation strategies targeting AGEs. As the results, AGEs intake through diet could significantly contribute to their accumulation, which due to dietary AGEs could undergo biotransformation into biological AGEs through gastrointestinal digestion and absorption, subsequently accumulating in organs and tissues via the bloodstream, therefore accumulate in various organs and tissues in human body, lead to complicated chronic diseases such as diabetes, cardiovascular disorders, kidney diseases, neurodegenerative conditions, obesity, gut intestinal microbial-related diseases and food allergies. Furthermore, the mitigation strategies mainly include dietary modifications aimed at reducing AGEs intake, such as food processing at lower temperatures, consuming plant-based and antioxidant-rich foods, and employing processing methods like steaming or boiling instead of frying or grilling. By these dietary AGEs mitigation strategies, individuals can help reduce their intake and accumulation of AGEs, potentially lowering their risk of AGEs-related diseases and promoting overall health and longevity, which could provide better understanding of the diet AGEs related diseases and mitigation approaches.

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