Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet
By J. Uribarri, S. Woodruff, S. Goodman, W. Cai, Xue Chen, R. Pyzik, Angie Yong, G. Striker, H. Vlassara. Journal of the American Dietetic Association, 2010
1,177 citations recorded by the source corpus.
Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and introduces practical approaches for reducing dAGE consumption in daily life. Based on the findings, dry heat promotes new dAGE formation by >10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking. In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain relatively few AGEs, even after cooking. The formation of new dAGEs during cooking was prevented by the AGE inhibitory compound aminoguanidine and significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar. The new dAGE database provides a valuable instrument for estimating dAGE intake and for guiding food choices to reduce dAGE intake.
Subfields: Clinical Biochemistry, Endocrinology, Diabetes and Metabolism, Physiology
View Paper: https://www.semanticscholar.org/paper/3407edff808e3bb64caf463458c18fd97624d160
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Clinical Biochemistry
In Endocrinology, Diabetes and Metabolism
In Physiology
Citations in the corpus
- Advanced Glycation End-Products (AGEs): Formation, Chemistry, Classification, Receptors, and Diseases Related to AGEs (2022, methodology): “Generally, meats contain the highest AGE levels per standard serving size, whereas vegetables, fruits, and whole grains are low in AGEs (Table 2) [31,36].”
- Oxidative Stress and the Central Nervous System (2017, positive): “methylglyoxal generates highly oxidative advanced glycation end products and can further induce oxidative stress and cause cell death (Uribarri et al., 2010).”
- Dietary factors and low-grade inflammation in relation to overweight and obesity (2011, positive): “and recently updated((545)) using a non-validated ELISA method to determine AGE content is difficult to bring in line with the Maillard reaction in general and with other data on food AGE content((451,527,546)).”
- Treatment of NAFLD with diet, physical activity and exercise. (2017, background): “AGEs are related to the aetiology of diabetes and other metabolic alterations.(34,37,38) They have been shown to be elevated in NASH patients compared to simple steatosis and controls, and to be positively correlated with insulin resistance and negatively with adiponectin.”
- Advanced Glycation End Products and Diabetes Mellitus: Mechanisms and Perspectives (2022, background): “The modern heat-processed, highly palatable, and appetite-enhancing, AGEs-rich diet shift over the past half-century has contributed to increased oxidative stress and inflammation, which is linked to the recent epidemic of diabetes [23,24].”