In vitro insights into dietary advanced glycation end products and their impact on intestinal health

When food is heated during cooking and processing, compounds called dietary advanced glycation end products (AGEs) are formed, which is the result of sugars reacting with proteins and help to give cooked foods their appealing aromas, flavors and textures. However, they have also been linked to inflammation and diseases such as diabetes and cardiovascular diseases. This thesis investigated whether AGEs from food can affect intestinal health. By reviewing existing literature and performing experiments with cultured cells, it was examined whether these proteins can be taken up by the body in an undigested form and whether they can trigger an inflammatory response. The findings suggest that AGEs from food alone are unlikely to cause significant inflammation in healthy individuals. Instead, factors such as overall dietary habits and the formation of AGEs within the body itself are likely to play a much larger role in human health.