Dietary AGEs and Their Role in Health and Disease

Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications, the importance of AGEs of dietary origin as a factor in human disease is of more recent concern. This book presents data from the past two decades on the role of AGEs in causing chronic disease. It starts by defining the compounds passing through all the clinical diseases that have been associated with them and finishes by offering different therapeutic options to deal with the problem.

About the Author

Dr. Jaime Uribarri is  a  physician  and  clinical  investigator.  He  was  born  in  Chile  and  received  his  medical degree from the University of Chile School of Medicine. He did all his postgraduate training in the United States. He has been in the Icahn School of Medicine at Mount Sinai, NY, since 1990, where he is currently professor of medicine and director of the Renal Clinic and the Home Dialysis Program at the Mount Sinai Hospital.In  parallel  with  his  clinical  activities,  Dr.  Uribarri  has  been  very  active  in  clinical  investigation  for  the past 30 years. His main areas of research have been on acid-base and uid and electrolytes disorders as well as nutrition in chronic kidney disease and diabetic patients. Dr. Uribarri, working together with Dr.  Helen  Vlassara,  were  among  the  rst  to  explore  the  role  of  food-derived  advanced  glycation  end  products (AGEs) and their negative effects in healthy persons as well as in those with diabetes or with kidney disease from different causes. This teamwork for more than 10 years was instrumental in estab-lishing the rst food AGE database and its application in the form of practical guidelines for everyone, which is now widely used. He has published over 150 peer-reviewed papers and written many chapters in books. He has lectured extensively on these research topics in New York City as well as in national and international meetings. He serves as an ad hoc referee for numerous nutrition, medical, and other scien-tic journals and he is an active member of several health organizations and professional associations, including  the  American  Society  of  Nephrology,  the  American  Society  of  Nutrition,  the  International  Society of Nephrology, The New York Academy of Sciences, The Maillard Society, etc.