What might a high intake of advanced glycation end products (AGEs) lead to?

A high intake of advanced glycation end products (AGEs) is linked to a variety of health issues, including hypertension. AGEs are harmful compounds that form when proteins or fats combine with sugars in a process called glycation, and they are often present in processed foods and certain cooking methods.

The accumulation of AGEs in the body can promote inflammation and oxidative stress, which are contributing factors to the development of high blood pressure. Additionally, the presence of AGEs can lead to vascular damage and impair the function of blood vessels, further increasing the risk of hypertension. Therefore, a diet high in AGEs can disrupt normal physiological processes and contribute to elevated blood pressure readings, making hypertension a significant potential outcome of high AGE intake.