Impact of Diet, Food Components and Food Processing on Body Weight Regulation and Overweight Related Metabolic Diseases

Food processing can lead to the formation of certain compounds known as Advanced Glycation End Products (AGEs), which have been linked to chronic inflammatory diseases, including diabetes and cardiovascular conditions. One of the most reactive precursors to AGEs is methylglyoxal (MGO), a naturally occurring compound in the body but also present in various foods.  

Primary objective of this project was to investigate the impact of dietary MGO on metabolic health, vascular function, and cognitive function. The study was designed to address whether MGO in food poses a health risk or, alternatively, whether controlled exposure might have beneficial effects on metabolism and vascular health. 

We used both animal models (mice studies) and human cohort data from large-scale epidemiological studies (e.g., EPIC and Maastricht cohorts) to assess the effects of dietary MGO. We found that Dietary MGO is not universally harmful; instead, it may have beneficial metabolic and vascular effects when consumed in appropriate amounts. The effects of MGO appear dose-dependent, with potential benefits at lower doses but possible negative effects at very high concentrations. 

Thus, rather than being purely harmful, dietary MGO may have potential health benefits when consumed in appropriate amounts. This study lays the foundation for further research into how dietary compounds influence metabolism, vascular health, and inflammation, with promising implications for future dietary guidelines and treatments. Future research should focus on underlying molecular mechanisms, long-term safety, and the influence of dietary MGO on gut microbiota and inflammation.