Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database
Abstract
The aim of this study was to validate an ultra-performance liquid chromatography tandem mass-spectrometry (UPLC-MS/MS) method for the determination of advanced glycation endproducts (AGEs) in food items and to analyze AGEs in a selection of food items commonly consumed in a Western diet. N(ε)-(carboxymethyl)lysine (CML), N(ε)-(1-carboxyethyl)lysine (CEL) and N(δ)-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were quantified in the protein fractions of 190 food items using UPLC-MS/MS. Intra- and inter-day accuracy and precision were 2-29%. The calibration curves showed perfect linearity in water and food matrices. We found the highest AGE levels in high-heat processed nut or grain products, and canned meats. Fruits, vegetables, butter and coffee had the lowest AGE content. The described method proved to be suitable for the quantification of three major AGEs in food items. The presented dietary AGE database opens the possibility to further quantify actual dietary exposure to AGEs and to explore its physiological impact on human health.
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Factors affecting the AGE content of food depend on protein, fat, and sugar content and types of processing and cooking methods, predominantly temperature and duration.
“Factors affecting the AGE content of food depends on the content of protein, fat, and sugar and the types of processing and cooking methods employed, predominantly on the temperature and duration of preparation.[26,27]”
From The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction (2021) · cites this paper as [27]
Prolonged high temperatures such as processing some dairy products and roasting and frying increase production of dietary AGEs.
“Prolonged high temperatures such as those used in the processing of some dairy products and cooking techniques like roasting and frying increase the production of dietary AGEs.[26,27]”
From The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction (2021) · cites this paper as [27]
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- Authors
- Scheijen, J. L. J. M., Clevers, E., Engelen, L., Dagnelie, P. C., Brouns, F., Stehouwer, C. D. A., & Schalkwijk, C. G.
- Affiliations
- Maastricht University (NL)
- Corresponding author
- Schalkwijk, Casper G.
- ORCID
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2016-01
- Volume
- 190
- Pages
- 1145-1150
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W938542164
- Cited by
- 343
- References
- 41
- Citations by year
- 2026: 20 · 2025: 51 · 2024: 37 · 2023: 48 · 2022: 46 · 2021: 34 · 2020: 28 · 2019: 29 · 2018: 14 · 2017: 17 · 2016: 16 · 2015: 1 · 2014: 1
- FWCI
- 13.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Research Publications (Maastricht University) (submittedVersion)
- 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
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- advanced glycation end products, dietary AGEs, carboxymethyllysine, MG-H1, UPLC-MS/MS method validation, Western diet, canned meat, heat-processed foods, dietary exposure
- MeSH terms
- Chromatography, Liquid, Diet, Food Technology, Humans, Meat, Glycation End Products, Advanced, Tandem Mass Spectrometry
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