Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies

Abstract The widespread consumption of ultra‐processed foods (UPFs) results from industrialization and globalization, with their elevated content of sugar, fat, salt, and additives, alongside the formation of dietary advanced glycation end products (AGEs), generating considerable health risks. These risks include an increased incidence of diabetes, cardiovascular diseases, and neurodegenerative disorders. This review explores the mechanisms of AGE formation in UPFs and evaluates emerging technologies and additives aimed at mitigating these risks. Both thermal methods (air frying, low‐temperature vacuum heating, microwave heating, and infrared heating) and non‐thermal techniques (high‐pressure processing, pulsed electric fields, ultrasound, and cold plasma) are discussed for their potential in AGE reduction. Additionally, the review evaluates the efficacy of exogenous additives, including amino acids, polysaccharides, phenolic compounds, and nanomaterials, in inhibiting AGE formation, though results may vary depending on the specific additive and food matrix. The findings demonstrate the promise of these technologies and additives for reducing AGEs, potentially contributing to healthier food processing practices and the promotion of improved public health outcomes.