Advanced Glycation End-Products Market in US Driven by High Incidence of Alzheimer's Disease

Advanced Glycation End Products Market


 Advanced glycation end-product is a sugar metabolite formed by excessive accumulation of sugar in the cells and is commonly termed as glycation. The excessive formation of sugars in cells leads to the destruction of the cell membranes leading to accumulation of intracellular adenosine triphosphate (ICTP) that eventually phosphates the adenosine in the cell. Glycation can occur in several tissues and is characterized by the generation of excessive quantities of the glycosaminoglycan that results in the abnormal accumulation of sugars in the cells.

High incidence of diabetes contributes to growth of advanced glycation end-products market. The formation of advanced glycation end products appears to be enhanced in the diabetes as a result of hyperglycemia. According to the National Diabetes and Diabetic Retinopathy Survey report published in October 2019, the prevalence of diabetes in India was 11.8% during 2015-2019 and the prevalence of known diabetes cases was 8.0% and new diabetes cases was 3.8% during the period.

Advanced glycation end-product are proteins or lipids that become glycated as a result of exposure to sugars. They are often a pre-cancer marker implicated in the development or worsening of several degenerative illnesses, including Alzheimer's, diabetes, and atherosclerosis. The incidence of Alzheimer's disease and diabetes is high in the U.S., which indicates growth of the advanced glycation end-products market in North America.  According to Alzheimer’s Association, around 5.8 million people in the U.S. aged 65 and older are living with Alzheimer's dementia in 2020.

Several studies have linked high consumption of advanced glycation end-product with wheezing symptoms in children. Modern diets are linked to high levels of advanced glycation end-products. Cooking methods that increase intake of advanced glycation end-products include barbecuing, grilling, roasting, baking, frying, sautéing, broiling, searing, and toasting. High levels of these products are associated with the majority of chronic diseases, which may hinder growth of the advanced glycation end-products market.  

Dietary advanced glycation end products are known to contribute to increased oxidant stress and inflammation. The interaction between advanced glycation end-product and the receptor for advanced glycation end-product is thought to ultimately lead to oxidative stress. Formation of advanced glycation end-products also induces production of reactive oxygen species, which contribute to oxidative stress. Such scenario is also expected to hinder growth of the advanced glycation end-products market. 

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