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Cited by 89Advanced Glycation End Products researchPotato Plant ResearchNutritional Studies and Diet

Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet

Šebeková, Katarína, Krajčovičová, Marica, Schinzel, Reinhard, Faist, Veronika, Klvanová, Jana, Heidland, August·2001·European Journal of Nutrition
DOI 10.1007/s394-001-8356-3
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Abstract

Background Evidence indicates that food-derived Maillard's reaction products are absorbed and yet can be detected in the circulation.Aim of the study We postulated that consumption of the heat-treated food by omnivores could be reflected by higher plasma levels of advanced glycation end products (AGEs) in comparison with vegetarians, who in cooking (by keeping away from meat) use lower temperatures and less time for heating.Methods Plasma fluorescent AGEs (350/450 nm) and N(epsilon)-(carboxymethyl)lysine (CML, competitive ELISA) levels were investigated in 3 groups of healthy vegetarians (9 vegans-V, 19 lactoovo-vegetarians--VLO and 14 semi-vegetarians--VS) and compared with those of age-matched omnivores (O, n=19). Mean duration of vegetarian diet was V: 7.2 +/- 1.0,VLO: 8.2 +/- 0.8 and VS: 7.9 +/- 1.1 years.Results Both fluorescent AGE (O: 9.9 +/- 0.5; V: 10.8 +/- 0.7, LO: 13.1 +/- 0.8* and SV: 11.6 +/- 1.2 x 10(3) AU), and CML levels (O: 427.1 +/- 15.0,V: 514.8 +/- 24.6*, LO: 525.7 +/- 29.5**, SV: 492.6 +/- 18.0* ng/ml) were significantly lower in omnivores than in vegetarians. Plasma glucose, parameters of renal function (plasma concentration of creatinine and cystatin C, calculated glomerular filtration rate--GFR) as well as C-reactive protein levels were within the normal range and did not differ significantly between the groups. Thus, neither decline of kidney function nor inflammatory processes contributed to the rise in plasma AGEs.Conclusion Enhanced plasma AGE levels in vegetarians in comparison to omnivores are herein presented for the first time. Mechanisms of AGE elevation and potential pathophysiological relevance of this finding are to be elucidated in prospective studies.

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Authors
Šebeková, K., Krajčovičová, M., Schinzel, R., Faist, V., Klvanová, J., & Heidland, A.
Affiliations
  • University of Würzburg (DE)
  • Christian-Albrechts-Universität zu Kiel (DE)
ORCID
Schinzel, Reinhard
Venue
European Journal of Nutrition
Publisher
Springer Science and Business Media LLC
Published
2001-12-01
Volume
40
Issue
6
Pages
275-281
ISSN
  • 1436-6207 (ISSN-L)
  • 1436-6215
DOI
10.1007/s394-001-8356-3
OpenAlex
W2085332932
Cited by
89
References
32
Citations by year
2026: 3 · 2025: 2 · 2023: 8 · 2022: 5 · 2021: 3 · 2020: 10 · 2019: 1 · 2018: 2 · 2017: 5 · 2016: 3 · 2015: 3 · 2014: 3 · 2013: 2 · 2012: 6
FWCI
2.05
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • European Journal of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords
advanced glycation end products, vegetarians, Maillard reaction, carboxymethyllysine, vegan diet, omnivorous diet, heat-treated foods, renal function, inflammation
MeSH terms
Adult, Aging, Edible Grain, Diabetes Mellitus, Diet, Enzyme-Linked Immunosorbent Assay, Fluorescence, Glomerular Filtration Rate, Humans, Kidney, Fabaceae, Lysine, Diet, Vegetarian, Glycation End Products, Advanced

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