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Advanced glycoxidation end products in commonly consumed foods

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Abstract

Objective

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 ϵN-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.

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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

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  • 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.

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