Advanced glycation end products in foods and a practical guide to their reduction in the diet.
Advanced glycation end products in foods and a practical guide to their reduction in the diet.
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DOI：
10.1016/j.jada.2010.03.018
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发表时间：
2010-06
影响因子：
--
通讯作者：
Vlassara H
中科院分区：
文献类型：
--
作者：
Uribarri J;Woodruff S;Goodman S;Cai W;Chen X;Pyzik R;Yong A;Striker GE;Vlassara H
现代饮食主要是热加工的，因此含有高水平的晚期糖基化终产物（AGEs）。已知膳食晚期糖基化终产物（dAGEs）有助于增加氧化应激和炎症，这与最近流行的糖尿病和心血管疾病有关。该报告显着扩展了可用的dAGE数据库，验证dAGE测试方法，比较烹饪程序和抑制剂对新的dAGE形成，并介绍了减少日常生活中dAGE消耗的实用方法。根据研究结果，干热促进新的dAGE形成，在所有食物类别中，新的dAGE形成比未烹饪状态高出10至100倍。富含脂肪和蛋白质的动物源性食物通常富含AGE，并且在烹饪过程中容易形成新的AGE。相比之下，富含碳水化合物的食物，如蔬菜，水果，全谷物和牛奶，即使在烹饪后，也含有相对较少的AGEs。在烹饪过程中新的dAGEs的形成被AGE抑制化合物氨基胍阻止，并通过湿热烹饪、使用较短的烹饪时间、在较低温度下烹饪以及使用酸性成分如柠檬汁或醋来显著减少。新的dAGE数据库为估计dAGE摄入量和指导食物选择以减少dAGE摄入量提供了有价值的工具。
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.
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影响因子：
--
作者：
Goldberg, T;Cai, WJ;Vlassara, H
通讯作者：
Vlassara, H
影响因子：
5.3
作者：
Lin, RY;Reis, ED;Vlassara, H
通讯作者：
Vlassara, H
影响因子：
120.7
作者：
Gardner, Christopher D.;Kiazand, Alexandre;King, Abby C.
通讯作者：
King, Abby C.
影响因子：
7.7
作者：
He, CJ;Sabol, J;Vlassara, H
通讯作者：
Vlassara, H
影响因子：
5.3
作者：
Lin, RY;Choudhury, RP;Vlassara, H
通讯作者：
Vlassara, H