Effect of Advanced Glycation End (Age) and Acrylamide Compounds, and Fast Food Consumption Habits on Health

Background: Food safety has become an area of ​​primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods. Many studies have shown that the formation of polluting and harmful compounds (acrylamides, AGEs) in foods processed at high temperatures is incompatible with unhealthy lifestyles such as the consumption of high-sugar products and alcoholic foods increase the risk of diseases such as diabetes, obesity, non-alcoholic fatty liver disease (NAFLD), alcoholic liver disease (ALD), cirrhosis, etc., and even cancer letters. Scope and approach: This article summarizes the formation aspects of AGEs and acrylamide, the source of the formation of acrylamide, AGEs related to food processing and preservation has become an object of research and a significant concern for consumers, health authorities, food safety regulators, and the food industry. Phytochemicals derived from various plant species inhibit the formation of endogenous AGEs, contributing to health protection. Key findings and conclusions: The study of AGEs and acrylamides is significant in food and human health. Understanding the impact of phytochemicals, lifestyle behaviors, food processing methods, and epigenetic mechanisms on AGE and acrylamide helps us better understand how to protect health in the future.