Structured Summary
Abstract
Advanced glycation end products (AGEs) present in food. They are absorbed by the GASTROINTESTINAL SYSTEM and contribute to the body's total AGEs. The food BROWNING REACTION, such as occurs during food processing or cooking with high heat (frying, broiling, grilling, roasting, etc.) accelerates the formation of AGEs in food.
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Classification
Broader headings
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Synonyms
15 entry terms
- Advanced Glycation End Product, Dietary
- Advanced Glycation End Products, Dietary
- Advanced Glycation Endproduct, Dietary
- Advanced Glycation Endproducts, Dietary
- Dietary AGE
- Dietary AGEs
- Dietary Advanced Glycation End Product
- Dietary Advanced Glycation Endproduct
- Dietary Advanced Glycation Endproducts
- Dietary Maillard Reaction Product
- Dietary Maillard Reaction Products
- Maillard Reaction Product, Dietary
- Maillard Reaction Products, Dietary
- AGE, Dietary
- AGEs, Dietary
MeSH Record
Aspects Covered
26 allowable subheadings
Indexed with the subheadings administration & dosage, adverse effects, agonists, analysis, antagonists & inhibitors, blood, cerebrospinal fluid, chemical synthesis, chemistry, classification, economics, genetics, history, immunology, isolation & purification, metabolism, pharmacokinetics, pharmacology, physiology, poisoning, radiation effects, standards, supply & distribution, therapeutic use, toxicity, urine.
MeSH Record
History Note
2023
MeSH Record
Previous Indexing
- Glycation End Products, Advanced (2004-2022)
MeSH Hierarchy
Tree Numbers
AMA Style
References
- National Library of Medicine. Dietary Advanced Glycation End Products. Medical Subject Headings (MeSH). 2026. Unique ID D000093362. http://id.nlm.nih.gov/mesh/2026/D000093362
- Dietary Advanced Glycation End Products. In: Wikidata. https://www.wikidata.org/wiki/Q116729507