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

Samenvatting (Engelstalig)

This PhD research focused on advanced glycation end-products (AGEs), substances that form when sugars react with proteins or fats in food or in the body. It is still unclear how much each source contributes to our overall exposure. To study this, the research used a combination of experimental and computational approaches to see how dietary AGEs and their reactive precursors are absorbed, distributed, metabolized, and excreted in the body. By comparing these results, the study provides a clearer picture of how dietary and naturally formed AGEs behave in the body and their potential risks. The findings help improve understanding of dietary AGEs, offer ways to predict their impact, and support methods that reduce the need for animal testing.