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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Dietary Maillard Reaction Product — Maillard Reaction Products, Dietary — Maillard Reaction Product, Dietary — Dietary AGEs — AGE, Dietary — AGEs, Dietary — Advanced Glycation Endproduct, Dietary — Dietary AGE — Dietary Advanced Glycation Endproducts — Dietary Advanced Glycation Endproduct — Advanced Glycation End Product, Dietary — Advanced Glycation End Products, Dietary — Advanced Glycation Endproducts, Dietary — Dietary Maillard Reaction Products — Dietary Advanced Glycation End Product