Research: research and professional briefsAdvanced glycoxidation end products in commonly consumed foods
Section snippets
Web site exclusive!
Editor’s note: Tables 2–6 that accompany this article are available on-line at www.adajournal.org.
Methods
From a menu survey of hospital cafeteria items and local eating establishments, a total of 250 foods were determined to represent foods and culinary techniques typical of a multiethnic urban population. Test items were obtained from Mount Sinai Hospital’s central kitchen or were prepared in the Clinical Research Center. Samples of convenience and fast foods were purchased from local establishments. Foods were prepared for standard cooking times with commonly used cooking methods: boiled in
Results
The AGE content for each food group, classified as per American Diabetes Association exchange lists, is shown in Table 1, Tables 2–6 (Tables 2–6 are available on the on-line version of the Journal.)
The fat group contained the highest mean AGE food values. Among the items of this group, spreads, including butter and processed cream cheese, margarine, and mayonnaise, showed the highest amounts, followed by oils and nuts (Tables 1 and 2). Thus 5-g servings of butter and oil contained 1,300 and 450
Discussion
Our data support the premise that nutrient composition, temperature, method, and duration of heat application affect AGE generation in foods during cooking 19, 21. Consistent with earlier studies 27, 28, there is a clear relationship between AGE content and nutrient composition. Thus, foods high in lipid and protein content show the highest AGE levels. This may result from high levels of free radicals released in the course of various lipoxidation reactions, which catalyze the formation of AGEs
Conclusions
This article reports on the high content of AGEs in commonly consumed foods, and notes that this is primarily the result of the dry-heat treatment of protein- and lipid-rich foods. This initial body of data can be used as a basis for the design of clinical studies to investigate the effects of manipulating dietary AGE intake to determine whether simple adjustments in the methods of food preparation can have a significant positive impact on health outcomes. Results of these studies will support
T. Goldberg is a research dietitian, W. Cai is a research associate, M. Peppa is a postdoctoral fellow; V. Dardaine is a postdoctoral fellow, H. Vlassara is professor and director, Division of Experimental Diabetes and Aging, Department of Geriatrics
References (41)
- et al.
The advanced glycation endproduct Nϵ-[carboxymethyl]-lysine, is a product of both lipid peroxidation and glycoxidation reactions
J Biol Chem
(1996) - et al.
Glycoxidation and lipoxidation in atherogenesis
Free Radic Biol Med
(2000) - et al.
Increased advanced glycation endproducts in atherosclerotic lesions of patients with end-stage renal disease
Atherosclerosis
(1999) - et al.
Alterations in nonenzymatic biochemistry in uremiaOrigin and significance of “carbonyl stress” in long-term uremic complications
Kidney Int
(1999) - et al.
Lowering of dietary advanced glycation endproducts (AGE) reduces neointimal formation after arterial injury in genetically hypercholesterolemic mice
Atherosclerosis
(2002) - et al.
Identification of the major site of apolipoprotein-B modification by advanced glycation endproducts (AGEs) blocking uptake by the LDL receptor
J Biol Chem
(1995) - et al.
Diabetes and advanced glycation endproducts
J Intern Med
(2002) The Maillard hypothesis on agingTime to focus on DNA
Ann N Y Acad Sci
(2002)- et al.
Lipid advanced glycosylationPathway for lipid oxidation in vivo
Proc Natl Acad Sci U S A
(1993) - et al.
Advanced glycation and lipoxidation end productsRole of reactive carbonyl compounds generated during carbohydrate and lipid metabolism
J Am Soc Nephrol
(2000)
Cellular receptors for advanced glycation end products. Implications for induction of oxidant stress and cellular dysfunction in the pathogenesis of vascular lesions
Arterioscler Thromb
The AGE-receptor in the pathogenesis of diabetic complications
Diabetes/Metab Rev
Advanced glycosylation endproduct-specific receptors on human and rat T-lymphocytes mediate synthesis of interferon-γ
J Exp Med
Biochemistry and molecular cell biology of diabetic complications
Nature
Role of the Maillard reaction in diabetes mellitus and diseases of aging
Drugs Aging
Glycoxidation and lipid peroxidation of low-density lipoprotein can synergistically enhance atherogenesis
Cardiovasc Res
End-stage renal disease and diabetes catalyze the formation of a pentose-derived crosslink from aging human collagen
J Clin Invest
The contribution of glycation to cataract formation in diabetes
J Am Optomol Assoc
Advanced glycosylation endproducts in patients with diabetic nephropathy
N Engl J Med
Advanced glycation end products contribute to amyloidosis in Alzheimer disease
Proc Natl Acad Sci U S A
Cited by (0)
T. Goldberg is a research dietitian, W. Cai is a research associate, M. Peppa is a postdoctoral fellow; V. Dardaine is a postdoctoral fellow, H. Vlassara is professor and director, Division of Experimental Diabetes and Aging, Department of Geriatrics
B. S. Baliga is an assistant professor, Division of Endocrinology, Department of Medicine
J. Uribarri is an associate professor, Division of Nephrology, Department of Medicine, all at Mount Sinai School of Medicine, New York, NY.