Advanced glycoxidation end products in commonly consumed foods
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 me...
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| Veröffentlicht in: | Journal of the American Dietetic Association 2004-08, Vol.104 (8), p.1287-1291 |
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| creator | Goldberg, Teresia Cai, Weijing Peppa, Melpomeni Dardaine, Veronique Baliga, Bantwal Suresh Uribarri, Jaime Vlassara, Helen |
| description | 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.
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.
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).
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. |
| doi_str_mv | 10.1016/j.jada.2004.05.214 |
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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.
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).
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.</description><identifier>ISSN: 0002-8223</identifier><identifier>ISSN: 2212-2672</identifier><identifier>EISSN: 1878-3570</identifier><identifier>EISSN: 2212-2680</identifier><identifier>DOI: 10.1016/j.jada.2004.05.214</identifier><identifier>PMID: 15281050</identifier><identifier>CODEN: JADAAE</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Aging ; Antibodies, Monoclonal ; Biological and medical sciences ; Cardiovascular Diseases - epidemiology ; Cooking ; Cooking - methods ; Diabetes ; Dietary Carbohydrates - analysis ; Dietary Fats - analysis ; Enzyme-Linked Immunosorbent Assay ; Feeding. Feeding behavior ; Food Analysis ; Food Handling - methods ; Fundamental and applied biological sciences. Psychology ; Glycation End Products, Advanced - adverse effects ; Glycation End Products, Advanced - analysis ; Glycation End Products, Advanced - immunology ; Hot Temperature - adverse effects ; Humans ; Kidney Diseases - epidemiology ; Lipid Peroxidation ; Lysine - analogs & derivatives ; Lysine - analysis ; Lysine - immunology ; Maillard Reaction ; Meat - analysis ; Nutrition ; Temperature ; Time Factors ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Journal of the American Dietetic Association, 2004-08, Vol.104 (8), p.1287-1291</ispartof><rights>2004 American Dietetic Association</rights><rights>2004 INIST-CNRS</rights><rights>Copyright American Dietetic Association Aug 2004</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c475t-f8654da66aa5e5f53101bf61ba8e705c411e8df946f769559b1247e62c4f56583</citedby><cites>FETCH-LOGICAL-c475t-f8654da66aa5e5f53101bf61ba8e705c411e8df946f769559b1247e62c4f56583</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jada.2004.05.214$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15990224$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15281050$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Goldberg, Teresia</creatorcontrib><creatorcontrib>Cai, Weijing</creatorcontrib><creatorcontrib>Peppa, Melpomeni</creatorcontrib><creatorcontrib>Dardaine, Veronique</creatorcontrib><creatorcontrib>Baliga, Bantwal Suresh</creatorcontrib><creatorcontrib>Uribarri, Jaime</creatorcontrib><creatorcontrib>Vlassara, Helen</creatorcontrib><title>Advanced glycoxidation end products in commonly consumed foods</title><title>Journal of the American Dietetic Association</title><addtitle>J Am Diet Assoc</addtitle><description>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.
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.
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).
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.</description><subject>Aging</subject><subject>Antibodies, Monoclonal</subject><subject>Biological and medical sciences</subject><subject>Cardiovascular Diseases - epidemiology</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>Diabetes</subject><subject>Dietary Carbohydrates - analysis</subject><subject>Dietary Fats - analysis</subject><subject>Enzyme-Linked Immunosorbent Assay</subject><subject>Feeding. Feeding behavior</subject><subject>Food Analysis</subject><subject>Food Handling - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glycation End Products, Advanced - adverse effects</subject><subject>Glycation End Products, Advanced - analysis</subject><subject>Glycation End Products, Advanced - immunology</subject><subject>Hot Temperature - adverse effects</subject><subject>Humans</subject><subject>Kidney Diseases - epidemiology</subject><subject>Lipid Peroxidation</subject><subject>Lysine - analogs & derivatives</subject><subject>Lysine - analysis</subject><subject>Lysine - immunology</subject><subject>Maillard Reaction</subject><subject>Meat - analysis</subject><subject>Nutrition</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0002-8223</issn><issn>2212-2672</issn><issn>1878-3570</issn><issn>2212-2680</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kE1LxDAURYMoOo7-ARdSBJetL5kkTUEEEb9gwI2uQ5oPSZlpNGnF-femzICuXCWBc1_uOwidYagwYH7VVZ0yqiIAtAJWEUz30AyLWpQLVsM-mgEAKQUhiyN0nFKXn8AwHKIjzIjAwGCGbm7Nl-q1NcX7aqPDtzdq8KEvbG-KjxjMqIdU-L7QYb0O_WqTL30a15l3IZh0gg6cWiV7ujvn6O3h_vXuqVy-PD7f3S5LTWs2lE5wRo3iXClmmWOL3L91HLdK2BqYphhbYVxDuat5w1jTYkJry4mmjnEmFnN0sZ2bO32ONg2yC2Ps85eSYEE5BwoZIltIx5BStE5-RL9WcSMxyMmY7ORkTE7GJLAcpTl0vps8tnmt38hOUQYud4BKWq1czLp8-sM1DRAyDbrecjZ7-PI2yqS9ndT6aPUgTfD_9fgByN6H_A</recordid><startdate>20040801</startdate><enddate>20040801</enddate><creator>Goldberg, Teresia</creator><creator>Cai, Weijing</creator><creator>Peppa, Melpomeni</creator><creator>Dardaine, Veronique</creator><creator>Baliga, Bantwal Suresh</creator><creator>Uribarri, Jaime</creator><creator>Vlassara, Helen</creator><general>Elsevier Inc</general><general>Elsevier</general><general>Elsevier Limited</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7TS</scope><scope>K9.</scope><scope>NAPCQ</scope></search><sort><creationdate>20040801</creationdate><title>Advanced glycoxidation end products in commonly consumed foods</title><author>Goldberg, Teresia ; Cai, Weijing ; Peppa, Melpomeni ; Dardaine, Veronique ; Baliga, Bantwal Suresh ; Uribarri, Jaime ; Vlassara, Helen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c475t-f8654da66aa5e5f53101bf61ba8e705c411e8df946f769559b1247e62c4f56583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Aging</topic><topic>Antibodies, Monoclonal</topic><topic>Biological and medical sciences</topic><topic>Cardiovascular Diseases - epidemiology</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>Diabetes</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Dietary Fats - analysis</topic><topic>Enzyme-Linked Immunosorbent Assay</topic><topic>Feeding. Feeding behavior</topic><topic>Food Analysis</topic><topic>Food Handling - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glycation End Products, Advanced - adverse effects</topic><topic>Glycation End Products, Advanced - analysis</topic><topic>Glycation End Products, Advanced - immunology</topic><topic>Hot Temperature - adverse effects</topic><topic>Humans</topic><topic>Kidney Diseases - epidemiology</topic><topic>Lipid Peroxidation</topic><topic>Lysine - analogs & derivatives</topic><topic>Lysine - analysis</topic><topic>Lysine - immunology</topic><topic>Maillard Reaction</topic><topic>Meat - analysis</topic><topic>Nutrition</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>online_resources</toplevel><creatorcontrib>Goldberg, Teresia</creatorcontrib><creatorcontrib>Cai, Weijing</creatorcontrib><creatorcontrib>Peppa, Melpomeni</creatorcontrib><creatorcontrib>Dardaine, Veronique</creatorcontrib><creatorcontrib>Baliga, Bantwal Suresh</creatorcontrib><creatorcontrib>Uribarri, Jaime</creatorcontrib><creatorcontrib>Vlassara, Helen</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Physical Education Index</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><jtitle>Journal of the American Dietetic Association</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Goldberg, Teresia</au><au>Cai, Weijing</au><au>Peppa, Melpomeni</au><au>Dardaine, Veronique</au><au>Baliga, Bantwal Suresh</au><au>Uribarri, Jaime</au><au>Vlassara, Helen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Advanced glycoxidation end products in commonly consumed foods</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>2004-08-01</date><risdate>2004</risdate><volume>104</volume><issue>8</issue><spage>1287</spage><epage>1291</epage><pages>1287-1291</pages><issn>0002-8223</issn><issn>2212-2672</issn><eissn>1878-3570</eissn><eissn>2212-2680</eissn><coden>JADAAE</coden><abstract>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.
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.
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).
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.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>15281050</pmid><doi>10.1016/j.jada.2004.05.214</doi><tpages>5</tpages></addata></record> |
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| subjects | Aging Antibodies, Monoclonal Biological and medical sciences Cardiovascular Diseases - epidemiology Cooking Cooking - methods Diabetes Dietary Carbohydrates - analysis Dietary Fats - analysis Enzyme-Linked Immunosorbent Assay Feeding. Feeding behavior Food Analysis Food Handling - methods Fundamental and applied biological sciences. Psychology Glycation End Products, Advanced - adverse effects Glycation End Products, Advanced - analysis Glycation End Products, Advanced - immunology Hot Temperature - adverse effects Humans Kidney Diseases - epidemiology Lipid Peroxidation Lysine - analogs & derivatives Lysine - analysis Lysine - immunology Maillard Reaction Meat - analysis Nutrition Temperature Time Factors Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Advanced glycoxidation end products in commonly consumed foods |
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