Abstract
This article is focused on: (i) specific components of the diet associated with inflammation, especially advanced glycation end
products (AGEs) that form during thermal processing of food; (ii) experimental models, epidemiological data, and small clinical
trials that suggest an important association between dietary AGEs and development of an inflammatory and pro-oxidative states that
are conductive to chronic diseases; (iii) delineation of the pathological mechanisms induced by dietary AGEs, both direct (e.g. non receptor-mediated by MGO) and indirect (receptor-mediated)
