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Glycation

Non-enzymatic addition of sugars to proteins, lipids, and nucleic acids, with progression through Amadori products to advanced glycation end products (AGEs), accelerated in hyperglycemia.

Also: Maillard reaction, Non-enzymatic glycation

HbA1c (glycated hemoglobin) is the clinically used Amadori product reflecting 2-3 month average glycemia. AGEs accumulate with age and diabetes, crosslink long-lived proteins (collagen, lens crystallins), and engage the receptor RAGE to drive inflammation and vascular damage. Dietary AGEs (formed by high-temperature dry cooking) contribute to circulating AGEs; cooking methods (boiling, steaming) and Mediterranean patterns are lower in AGE content.

How one textbook covers it

  • Modern Nutrition in Health and Disease, 12th ed. — Ch 63: Nutrition Management of Diabetes

    HbA1c (glycated hemoglobin) is the clinically used Amadori product reflecting 2-3 month average glycemia. AGEs accumulate with age and diabetes, crosslink long-lived proteins (collagen, lens crystallins), and engage the receptor RAGE to drive inflammation and vascular damage. Dietary AGEs (formed by high-temperature dry cooking) contribute to circulating AGEs; cooking methods (boiling, steaming) and Mediterranean patterns are lower in AGE content.

Related terms

Diabetes, HbA1c, Maillard reaction