Dark, sticky and treacherous: targeting dietary advanced glycation end-products (AGEs) in female infertility

高级糖基化终产物（AGEs）是当糖和蛋白质粘在一起时形成的，导致加热后的食物呈现棕色、焦糖味和表面粘稠。食物中的AGEs会被人体吸收，损害人体组织。难以怀孕的肥胖女性子宫内AGEs的积累会增加，这会抑制她们怀孕的能力。我将调查低年龄饮食是否可以改善无法怀孕的肥胖妇女的生育结果。

Advanced Glycation Endproducts (AGEs) are formed when sugars and proteins stick together, resulting in the brown colour, caramel flavour and sticky surface of heated foods. AGEs in food can be absorbed into our bodies and damage body tissues. Obese women who struggle to become pregnant have an increased build-up of AGEs in their uterus, which inhibits their ability to conceive. I will investigate whether a low-AGE diet can improve fertility outcomes in obese women who are unable to get pregnant.