Does dietary fat affect advanced glycation end products and their receptors? A systematic review of clinical trials

Context Dietary fat seems to affect advanced glycation end products (AGEs) and their receptors. This systematic review assesses studies that evaluated the effect of dietary fat on markers of glycation. Objective The aim of this systematic review was to analyze the effect of dietary fat on markers of glycation and to explore the mechanisms involved. Data Sources This study was conducted according to PRISMA guidelines. PubMed, Cochrane, and Scopus databases were searched, using descriptors related to dietary fat, AGEs, and the receptors for AGEs. Study Selection Studies were selected independently by the 3 authors. Divergent decisions were resolved by consensus. All studies that evaluated the effects of the quantity and quality of dietary fat on circulating concentrations of AGEs and their receptors in adults and elderly adults with or without chronic diseases were included. Initially, 9 studies met the selection criteria. Data Extraction Three authors performed data extraction independently. Six studies were included. Results Consumption of a Mediterranean diet rich in monounsaturated fatty acids (MUFAs) and low in dietary AGEs reduced serum concentrations of AGEs, reduced expression of the receptor for AGE (RAGE), and increased expression of the AGE receptor 1 (AGER1) when compared with consumption of a Western diet rich in saturated fatty acids and dietary AGEs. Supplementation with omega-3 polyunsaturated fatty acids (PUFAs) resulted in decreased concentrations of fluorescent AGEs and decreased expression of RAGE as well as increased expression of AGER1. Conclusions Increased consumption of MUFAs and omega-3 PUFAs and reduced consumption of saturated fatty acids seem to be effective strategies to beneficially affect glycation markers, which in turn may prevent and control chronic diseases. Systematic Review Registration PROSPERO registration number CRD42021220489.

Automated summary

This systematic review explores the effect of dietary fat on markers of glycation and reveals that consumption of a Mediterranean diet rich in MUFAs and low in dietary AGEs, as well as supplementation with omega-3 PUFAs, can reduce AGEs and modulate the expression of AGE receptors. These findings suggest that increasing the consumption of MUFAs and omega-3 PUFAs while reducing the intake of saturated fatty acids can have beneficial effects on glycation markers, thereby preventing and controlling chronic diseases.