Pro-inflamatory components of nutrition as one of reasons of a growing incidence of the chronic non-communicable diseases
Authors:
P. Šíma 1; B. Turek 2; V. Bencko 3
Authors‘ workplace:
Mikrobiologický ústav v. v. i., AV ČR, Praha Ředitel: RNDr. Martin Bilej, DrSc.
1; Společnost pro výživu Předseda: MUDr. Petr Tláskal, CSc.
2; Ústav hygieny a epidemiologie 1. LF UK a VFN, Praha Přednosta: doc. MUDr. Milan Tuček, CSc.
3
Published in:
Prakt. Lék. 2014; 94(1): 32-37
Category:
Of different specialties
Overview
A growing number of in vitro/in vivo experimental and clinical studies documents that the products of non-enzymatic reactions formed during technological and culinary processing of food may play a major role in the emergence and global spreading of chronic non-infectious diseases. Evidence mainly points towards a pathogenic role for advanced glycation end products (AGE), advanced lipoxidation end products (ALE), and advanced oxidation protein products (AOPP), which represent the most important dietary compounds that accumulate within the internal milieu of an organism during the whole life span. Currently, they are often regarded as one of a row of causations having strong negative influence on the health and causative agents of chronic diseases burden in all countries, which adopt the westernized lifestyle.
Keywords:
westernized lifestyle – chronic disease – processed foods – AGE – ALE – AOPP
Sources
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General practitioner for children and adolescents General practitioner for adultsArticle was published in
General Practitioner
2014 Issue 1
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