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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Biography
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
Biography
B. S. Baliga is an assistant professor, Division of Endocrinology, Department of Medicine
Biography
J. Uribarri is an associate professor, Division of Nephrology, Department of Medicine, all at Mount Sinai School of Medicine, New York, NY.
Article info
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Copyright
© 2004 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
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- ErrataJournal of the American Dietetic AssociationVol. 105Issue 4
- PreviewThe authors of “Advanced Glycoxidation End Products in Commonly Consumed Foods,” published in the August 2004 issue of the Journal, wish to add the following acknowledgement to their article: This work was supported by a grant from the National Institutes of Research Resources, grant MO1-RR-00071, awarded to the General Clinical Research Center at Mount Sinai School of Medicine, New York.
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