Habitual intake of dietary advanced glycation end products is not associated with generalized microvascular function—the Maastricht Study

BACKGROUND: Endogenously formed advanced glycation end products (AGEs) may be important drivers of microvascular dysfunction and the microvascular complications of diabetes. AGEs are also formed in food products, especially during preparation methods involving dry heat. OBJECTIVES: We aimed to asses...

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Detalles Bibliográficos
Autores principales: Linkens, Armand M A, Houben, Alfons J H M, Kroon, Abraham A, Schram, Miranda T, Berendschot, Tos T J M, Webers, Carroll A B, van Greevenbroek, Marleen, Henry, Ronald M A, de Galan, Bastiaan, Stehouwer, Coen D A, Eussen, Simone J M P, Schalkwijk, Casper G
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Original Research Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8827096/
https://www.ncbi.nlm.nih.gov/pubmed/34581759
http://dx.doi.org/10.1093/ajcn/nqab302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8827096/
https://www.ncbi.nlm.nih.gov/pubmed/34581759
http://dx.doi.org/10.1093/ajcn/nqab302

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