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►► Referencias:

Vlassara, H., Cai, W., Crandall, J., Goldberg, T., Oberstein, R., Dardaine, V., Peppa, M., & Rayfield, E. J. (2002). Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proceedings of the National Academy of Sciences of the United States of America, 99(24), 15596–15601. https://doi.org/10.1073/pnas.242407999

Uribarri, J., Cai, W., Ramdas, M., Goodman, S., Pyzik, R., Chen, X., Zhu, L., Striker, G. E., & Vlassara, H. (2011). Restriction of advanced glycation end products improves insulin resistance in human type 2 diabetes: potential role of AGER1 and SIRT1. Diabetes care, 34(7), 1610–1616. https://doi.org/10.2337/dc11-0091

Luévano-Contreras, C., Garay-Sevilla, M. E., Wrobel, K., Malacara, J. M., & Wrobel, K. (2013). Dietary advanced glycation end products restriction diminishes inflammation markers and oxidative stress in patients with type 2 diabetes mellitus. Journal of clinical biochemistry and nutrition, 52(1), 22–26. https://doi.org/10.3164/jcbn.12-40

Mark, A. B., Poulsen, M. W., Andersen, S., Andersen, J. M., Bak, M. J., Ritz, C., Holst, J. J., Nielsen, J., de Courten, B., Dragsted, L. O., & Bügel, S. G. (2014). Consumption of a diet low in advanced glycation end products for 4 weeks improves insulin sensitivity in overweight women. Diabetes care, 37(1), 88–95. https://doi.org/10.2337/dc13-0842

Birlouez-Aragon, I., Saavedra, G., Tessier, F. J., Galinier, A., Ait-Ameur, L., Lacoste, F., Niamba, C. N., Alt, N., Somoza, V., & Lecerf, J. M. (2010). A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. The American journal of clinical nutrition, 91(5), 1220–1226. https://doi.org/10.3945/ajcn.2009.28737

Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., & Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911–16.e12. https://doi.org/10.1016/j.jada.2010.0...

Hoffman, R., & Gerber, M. (2015). Food Processing and the Mediterranean Diet. Nutrients, 7(9), 7925–7964. https://doi.org/10.3390/nu7095371

Liu, F., Teodorowicz, M., Wichers, H. J., van Boekel, M. A. J. S., & Hettinga, K. A. (2016). Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation. Journal of Agricultural and Food Chemistry, 64(33), 6477–6486. doi:10.1021/acs.jafc.6b02674

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