THE EFFECT OF HIGH ADVANCED GLYCATION END PRODUCTS (AGE) IN FOOD ON BACK PAIN: A SYSTEMATIC REVIEW

Authors

  • NUR ILYANI AHMAD SHUKRY
  • YASMINA AHMAD UZHIR
  • NURUL SYAMILAH ABDUL RAZAK
  • MUHAMAD ASHRAF ROSTAM

Abstract

Introduction: The production of Advanced Glycation End-products (AGEs) is the result of the glycation process that occurs during the reaction of sugar with protein or fat. Limited information can be found on the association of AGEs with back pain; however, there are studies on the AGE rich diet which can induce the degeneration of intervertebral discs (IVD). Therefore, this study aimed to review the effect of high AGEs in food on the development of back pain. Methods: This study has been done via systematic review following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A thorough literature search was performed using SCOPUS, Science direct, SAGE journal, and manual search. Articles focused on study of AGEs and its relation to it such as the role of AGEs and its receptor and mechanism of exogenous AGEs in spine were included. Since the back pain is the main concern of this study, any articles which related to disc degeneration, diet and back pain is also accepted. The articles should be written in English and published between 1999 and 2019. Besides, any human or animal study were also included. This study excluded articles which are not written in English, published before 1999, focused on endogenous AGE, treatment or intervention of AGE-related disease.  Results: 4 studies were included for review. The detailed analysis of the data from these studies indicated that there is an association between high content of AGEs in food and the degeneration of IVD which leads to the development of back pain. However, most of the studies suggested that the degeneration of IVD is strongly dependent on sex with a higher prevalence among females. Conclusion: This review supports the hypothesis that a high AGE diet is correlated with the development of back pain through IVD degeneration in mice. As animal IVD has shown to mimic human IVD, these results are suggested to apply similarly to humans. Further research should be conducted for a more comprehensive understanding of the effect of AGEs on IVD to help in the development of effective strategies and interventions to prevent back pain, especially among women.

KEYWORDS: Advanced Glycation End products, back pain, intervertebral disc, dietary AGEs, disc degeneration

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Published

2020-12-23

How to Cite

AHMAD SHUKRY, N. I. ., AHMAD UZHIR, Y. ., ABDUL RAZAK , N. S. . . . . . . . . . . ., & ROSTAM, M. A. . (2020). THE EFFECT OF HIGH ADVANCED GLYCATION END PRODUCTS (AGE) IN FOOD ON BACK PAIN: A SYSTEMATIC REVIEW. INTERNATIONAL JOURNAL OF ALLIED HEALTH SCIENCES, 4(3), 1321–1334. Retrieved from https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/490

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