Advanced glycation end product in food: Formation, dietary sources, and strategies for health

Advanced glycation end products (AGEs) are compounds formed when sugars react with proteins and fats, especially during cooking and food processing.Once in the body, they interact with receptors like receptor for advanced glycation end-products (RAGE), triggering biological responses linked to chronic diseases.The most common AGEs found in foods is N-carboxymethyllysine which is linked to a number of possible negative health outcomes.Growing concerns about their health impact have increased interest in understanding their dietary sources and formation.This review explores how AGEs develop in food and ways to reduce their intake through cooking methods and dietary choices.By making informed food decisions, we can limit AGEs exposure and promote better health.