TY - JOUR
T1 - Advanced glycoxidation end products in commonly consumed foods
AU - Goldberg, Teresia
AU - Cai, Weijing
AU - Peppa, Melpomeni
AU - Dardaine, Veronique
AU - Baliga, Bantwal Suresh
AU - Uribarri, Jaime
AU - Vlassara, Helen
PY - 2004/8
Y1 - 2004/8
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=3843063285&partnerID=8YFLogxK
U2 - 10.1016/j.jada.2004.05.214
DO - 10.1016/j.jada.2004.05.214
M3 - Article
C2 - 15281050
AN - SCOPUS:3843063285
SN - 0002-8223
VL - 104
SP - 1287
EP - 1291
JO - Journal of the American Dietetic Association
JF - Journal of the American Dietetic Association
IS - 8
ER -