Advanced glycoxidation end products in commonly consumed foods

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• 作者：Teresia Goldberg ; Weijing Cai ; Melpomeni Peppa ; Veronique Dardaine ; Bantwal Suresh Baliga ; Jaime Uribarri ; Helen Vlassara
• 关键词：dietary supplements ; coding ; bladder cancer
• 刊名：Journal of the American Dietetic Association
• 出版年：2004
• 出版时间：August 2004
• 年：2004
• 卷：104
• 期：8
• 页码：1287-1291
• 全文大小：72 K

文摘

Advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions, are implicated in the complications of diabetes and aging. The objective of this article was to determine the AGE content of commonly consumed foods and to evaluate the effects of various methods of food preparation on AGE production.

Design

Two-hundred fifty foods were tested for their content in a common AGE marker N-carboxymethyllysine (CML), using an enzyme-linked immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and protein AGEs were represented in units of AGEs per gram of food.

Results

Foods of the fat group showed the highest amount of AGE content with a mean of 100±19 kU/g. High values were also observed for the meat and meat-substitute group, 43±7 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4±1.8 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225°C) and frying (177°C) resulted in the highest levels of AGEs, followed by roasting (177°C) and boiling (100°C).

Conclusions

The results indicate that diet can be a significant environmental source of AGEs, which may constitute a chronic risk factor for cardiovascular and kidney damage.