The contribution of food-borne and endogenously formed advanced glycation end-products (AGEs) to the exposome

Advanced glycation end products (AGEs) are compounds that can form naturally in the body or come from external sources such as food. They have gained attention because they may contribute to health problems, including diabetes and other chronic diseases. However, it is still unclear how much of the AGEs found in our bodies come from the diet versus how much are produced naturally through biological processes. This distinction is essential when evaluating the possible health risks associated with dietary AGEs.

This thesis focused on low molecular mass (LMM) AGEs and their precursors to better understand how they are absorbed and distributed in the body. Using a combination of laboratory experiments, animal studies, and computer-based modeling, the research examined how these compounds enter the bloodstream and tissues after dietary intake. The results show that food-borne AGEs and their precursors can increase levels in the body in the short term. At the same time, the study emphasizes that AGEs formed naturally in the body remain a major source and must be considered when assessing health risks.

In addition to these findings, the thesis highlights the value of alternative research methods, such as in vitro (laboratory-based) and in silico (computer-based) approaches. These methods provide important insights into how AGEs behave in the body while reducing reliance on animal testing. Overall, this work improves our understanding of dietary AGEs in human exposure and lays the groundwork for more accurate health risk assessments in the future.