The DOI matches its Crossref record; 40 of the 41 references it cites were found in a registry or an index.
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“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]
In the citing paper
“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]
Citations
Cites
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
Folch, J., Lees, M., & Stanley, G. H. S. (1957) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)64849-5 · Cited by 65,189
Advanced Glycation End Products: Sparking the Development of Diabetic Vascular Injury
Goldin, A., Beckman, J. A., Schmidt, A. M., & Creager, M. A. (2006) · Circulation · doi:10.1161/circulationaha.106.621854 · Cited by 2,261
Advanced glycation end products in foods and a practical guide to their reduction in the diet
Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., & Vlassara, H. (2010) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2010.03.018 · Cited by 1,289
Basta, G. (2004) · Cardiovascular Research · doi:10.1016/j.cardiores.2004.05.001 · Cited by 1,018
Nonenzymatic Glycosylation and the Pathogenesis of Diabetic Complications
Brownlee, M., Vlassara, H., & Cerami, A. (1984) · Annals of Internal Medicine · doi:10.7326/0003-4819-101-4-527 · Cited by 1,010
Kislinger, T., Fu, C., Huber, B., Qu, W., Taguchi, A., Yan, S. D., Hofmann, M. A., Yan, S. F., Pischetsrieder, M., Stern, D. M., et al. (1999) · Journal of Biological Chemistry · doi:10.1074/jbc.274.44.31740 · Cited by 868
Diabetes-Associated Sustained Activation of the Transcription Factor Nuclear Factor-κB
Bierhaus, A., Schiekofer, S., Schwaninger, M., Andrassy, M., Humpert, P. M., Chen, J., Hong, M., Luther, T., Henle, T., Klöting, I., et al. (2001) · Diabetes · doi:10.2337/diabetes.50.12.2792 · Cited by 826
Fu, M.-X., Requena, J. R., Jenkins, A. J., Lyons, T. J., Baynes, J. W., & Thorpe, S. R. (1996) · Journal of Biological Chemistry · doi:10.1074/jbc.271.17.9982 · Cited by 822
Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins
Monnier, V. M., & Cerami, A. (1981) · Science · doi:10.1126/science.6779377 · Cited by 773
Advanced glycation endproducts in food and their effects on health
Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., Skibsted, L. H., & Dragsted, L. O. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.06.052 · Cited by 751
Advanced glycoxidation end products in commonly consumed foods
Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J., & Vlassara, H. (2004) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2004.05.214 · Cited by 744
Action des acides amines sur les sucres : formation des melanoidines par voie methodique
Maillard, L. (1912) · Medical Entomology and Zoology · Cited by 574
Uribarri, J., Cai, W., Sandu, O. A., Peppa, Μ., Goldberg, T., & Vlassara, H. (2005) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1333.052 · Cited by 428
Ocké, M. C. (1997) · International Journal of Epidemiology · doi:10.1093/ije/26.suppl_1.s37 · Cited by 412
Vlassara, H., Fuh, H., Makita, Z., Krungkrai, S., Cerami, A., & Bucala, R. (1992) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.89.24.12043 · Cited by 378
Giardino, I., Edelstein, D., & Brownlee, M. (1994) · Journal of Clinical Investigation · doi:10.1172/jci117296 · Cited by 364
Ahmed, N., Argirov, O. K., Minhas, H. S., CORDEIRO, C. A., & Thornalley, P. J. (2002) · Biochemical Journal · doi:10.1042/bj3640001 · Cited by 336
Restriction of Advanced Glycation End Products Improves Insulin Resistance in Human Type 2 Diabetes
Uribarri, J., Cai, W., Ramdas, M., Goodman, S., Pyzik, R., Chen, X., Zhu, L., Striker, G. E., & Vlassara, H. (2011) · Diabetes Care · doi:10.2337/dc11-0091 · Cited by 320
Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet
Hull, G. L. J., Woodside, J. V., Ames, J. M., & Cuskelly, G. J. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.08.055 · Cited by 264
Birlouez‐Aragon, I., Saavedra, G., Tessier, F. J., Galinier, A., Ameur, L. A., Lacoste, F., Niamba, C.-N., Alt, N., Somoza, V., & Lecerf, J. (2010) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.2009.28737 · Cited by 250
Nin, J. W. M., Jorsal, A., Ferreira, I., Schalkwijk, C. G., Prins, M. H., Parving, H., Tarnow, L., Rossing, P. R., & Stehouwer, C. D. A. (2011) · Diabetes Care · doi:10.2337/dc10-1087 · Cited by 242
Self-citationAssar, S. H., Moloney, C., Lima, M., Magee, R., & Ames, J. M. (2009) · Amino Acids · doi:10.1007/s00726-008-0071-4 · Cited by 206
Determination of advanced glycation endproducts in cooked meat products
Chen, G., & Smith, J. S. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.06.081 · Cited by 168
Advanced glycation endproducts and its receptor for advanced glycation endproducts in obesity
Gaens, K. H., Stehouwer, C. D., & Schalkwijk, C. G. (2013) · Current Opinion in Lipidology · doi:10.1097/mol.0b013e32835aea13 · Cited by 166
Self-citationUribarri, J., Stirban, A. O., Sander, D., Cai, W., Negrean, M., Buenting, C. E., Koschinsky, T., & Vlassara, H. (2007) · Diabetes Care · doi:10.2337/dc07-0320 · Cited by 159
Ahmed, N., Mirshekar-Syahkal, B., Kennish, L., Karachalias, N., Babaei‐Jadidi, R., & Thornalley, P. J. (2005) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200500008 · Cited by 157
Mark, A. B., Poulsen, M. W., Andersen, S., Andersen, J. M., Bak, M. J., Ritz, C., Holst, J. J., Nielsen, J., de Courten, B. V., Dragsted, L. O., et al. (2013) · Diabetes Care · doi:10.2337/dc13-0842 · Cited by 142
Charissou, A., Ait‐Ameur, L., & Birlouez‐Aragon, I. (2006) · Journal of Chromatography A · doi:10.1016/j.chroma.2006.11.066 · Cited by 141
Zhang, G., Huang, G., Xiao, L., & Mitchell, A. E. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202515k · Cited by 127
Hegele, J., Buetler, T. M., & Delatour, T. (2008) · Analytica Chimica Acta · doi:10.1016/j.aca.2007.12.027 · Cited by 106
Guo, Q., Mori, T., Jiang, Y., Hu, C., Osaki, Y., Yoneki, Y., Sun, Y., Hosoya, T., Kawamata, A., Ogawa, S., et al. (2009) · Journal of Hypertension · doi:10.1097/hjh.0b013e32832c419a · Cited by 103
Analysis of glycative products in sauces and sauce-treated foods
Chao, P., Hsu, C., & Yin, M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.076 · Cited by 102
Delatour, T., Hegele, J., Parisod, V., Richoz, J., Maurer, S., Steven, M., & Buetler, T. M. (2009) · Journal of Chromatography A · doi:10.1016/j.chroma.2009.01.011 · Cited by 98
Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats
Alamir, I., Niquet‐Léridon, C., Jacolot, P., Rodriguez, C., Orosco, M., Anton, P. M., & Tessier, F. J. (2012) · Amino Acids · doi:10.1007/s00726-012-1427-3 · Cited by 88
Takeuchi, M., Takino, J.-I., Furuno, S., Shirai, H., Kawakami, M., Muramatsu, M., Kobayashi, Y., & Yamagishi, S. (2015) · PLoS ONE · doi:10.1371/journal.pone.0118652 · Cited by 85
Formation of Maillard Reaction Products during Heat Treatment of Carrots
Wellner, A., Huettl, C., & Henle, T. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2013293 · Cited by 79
The Dutch National Food Consumption Survey: design, methods and first results
Hulshof, K. F. A. M., & van Staveren, W. A. (1991) · Food Policy · doi:10.1016/0306-9192(91)90092-x · Cited by 65
Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese
Spanneberg, R., Salzwedel, G., & Glomb, M. A. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf204079f · Cited by 38
Evaluating the Extent of Protein Damage in Dairy Products
Hegele, J., Parisod, V., Richoz, J., Förster, A., Maurer, S., Krause, R., Henle, T., Bütler, T., & Delatour, T. (2008) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1433.016 · Cited by 26
Nɛ‐(Carboxymethyl)lysine during the Early Development of Hypertension
Baumann, M., Stehouwer, C. D. A., Scheijen, J. L. J. M., Heemann, U. W., Struijker-Boudier, H. A. J., & Schalkwijk, C. G. (2008) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1433.004 · Cited by 22
Self-citation
Research works printed but not linked: 1
- Mark, 2013, Consumption of a diet low in advanced glycation endproducts for 4weeks improves insulin sensitivity in overweight women, Diabetes Care
Cited by
Sorted by citations
Role of neuroinflammation in neurodegeneration development
Zhang, W., Xiao, D., Mao, Q., & Xia, H. (2023) · Signal Transduction and Targeted Therapy · doi:10.1038/s41392-023-01486-5 · Cited by 1,668
“Non-enzymatic glycation is the most common source of AGEs within the body.327 Diet is the second source of AGEs: high-heat processed grains, nuts, and canned meats are enriched in AGEs.327,328 An oxidized environment increases the production of AGEs,329,330 and RAGE activation further drives ROS production,325 which f…”
BackgroundPerrone, A., Giovino, A., Benny, J., & Martinelli, F. (2020) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2020/3818196 · Cited by 459
Advanced glycation end products in the pathogenesis of chronic kidney disease
Rabbani, N., & Thornalley, P. J. (2018) · Kidney International · doi:10.1016/j.kint.2017.11.034 · Cited by 387
Dietary advanced glycation end products and their relevance for human health
Nowotny, K., Schröter, D., Schreiner, M., & Grune, T. (2018) · Ageing Research Reviews · doi:10.1016/j.arr.2018.06.005 · Cited by 255
Snelson, M., & Coughlan, M. (2019) · Nutrients · doi:10.3390/nu11020215 · Cited by 230
Metadata
- 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
- 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 Nutrient Composition and Product Development
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
