Advanced glycosylation end product (AGE) levels are elevated in diabetic patients andmaycontribute to the excessive cardiovascular disease in this population, promotingoxidant stressandchronic vascular inflammation. AGEs in people with diabetes mellitus are formed mainly by protein and lipid glucosylation in an environment of chronic hyperglycemia and also by prolonged thermal food processing (diet derived AGEs). This brief review summarizes current literature about food derived AGEs and their relationship with diabetic vascular disease and supports theimportance of lowAGEdiet asanessential preventiveor therapeutic intervention against atheromatosis progress.
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