High intake of dietary advanced glycation end-products is associated with increased arterial stiffness and inflammation in subjects with type 2 diabetes

Modern diets are high in advanced glycation end-products (dAGEs), derived from processing methods, exerting a pivotal role in promoting atherosclerotic risk. In this cross-sectional study we investigate the relationship between dAGE intake, arterial stiffness, inflammatory profile and macronutrient...

Full description

Saved in:
Bibliographic Details
Published inNutrition, metabolism, and cardiovascular diseases Vol. 27; no. 11; pp. 978 - 984
Main Authors Di Pino, A., Currenti, W., Urbano, F., Scicali, R., Piro, S., Purrello, F., Rabuazzo, A.M.
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.11.2017
Subjects
Online AccessGet full text

Cover

Loading…