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Advanced glycation end-products (AGEs) are harmful compounds formed when proteins or fats react with sugars in the bloodstream through a process called glycation. This process is accelerated by high-temperature cooking methods such as grilling, frying, and roasting. AGEs contribute to chronic inflammation and are linked to various health issues, including neurodegenerative disorders.
Author and reviewer
Editorial responsibilityReferences and further reading
- The Center for Nutritional Psychology. Systemic Chronic Inflammation. View source
- Uribarri J, et al. Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet. Journal of the American Dietetic Association. 2010;110(6):911-916. doi:10.1016/j.jada.2010.04.016. View source
- Semba RD, et al. The Effects of Dietary Advanced Glycation End-Products on Neurocognitive and Mental Disorders. Nutrients. 2022;14(12):2516. doi:10.3390/nu14122516. View source
How to cite this entry
CNP (2026). Advanced glycation end-products (AGEs). In CNP Encyclopedia Editorial Board (Eds.), Encyclopedia of Nutritional Psychology. The Center for Nutritional Psychology.
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