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Does Excess Consumption of Dietary Advanced Glycation End Products activate the Complement Pathway Contributing to Diabetic Nephropathy? [ 2013 - 2015 ]

Also known as: Modern food processing as a contributor to chronic kidney disease

Funded by National Health and Medical Research Council
Managed by Baker IDI Heart and Diabetes Institute
Managed by International Diabetes Institute
Provided by   National Health and Medical Research Council

Research Grant

[Cite as https://purl.org/au-research/grants/nhmrc/1043753]

Researchers: A/Pr Melinda Coughlan (Principal investigator)

Brief description Modern lifestyle is characterised by the consumption of foods that have been highly processed to improve their shelf life and flavour. However, this food processing has been shown to generate potentially harmful compounds, Advanced Glycation End Products (AGEs) that may promote inflammation and worsen diabetic kidney disease. This study investigates the effects of overeating a diet high in AGEs on the function of the kidney, and aims to find out how these AGEs lead to kidney damage.

Funding Amount $AUD 470,617.48

Funding Scheme Project Grants

Notes Standard Project Grant

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Medical and Health Sciences | Medical and Health Sciences Not Elsewhere Classified | Other Medical and Health Sciences | complement | diabetic nephropathy | glycation | kidney disease | nutrition | therapy |
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