Advanced glycoxidation end products in commonly consumed foods
Abstract
Objective Advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions, are implicated in the complications of diabetes and aging. The objective of this article was to determine the AGE content of commonly consumed foods and to evaluate the effects of various methods of food preparation on AGE production.Design Two-hundred fifty foods were tested for their content in a common AGE marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and protein AGEs were represented in units of AGEs per gram of food.Results Foods of the fat group showed the highest amount of AGE content with a mean of 100+/-19 kU/g. High values were also observed for the meat and meat-substitute group, 43+/-7 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4+/-1.8 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225 degrees C) and frying (177 degrees C) resulted in the highest levels of AGEs, followed by roasting (177 degrees C) and boiling (100 degrees C).Conclusions The results indicate that diet can be a significant environmental source of AGEs, which may constitute a chronic risk factor for cardiovascular and kidney damage.
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CML and pentosidine are the most frequently measured glycoxidation structures in clinical studies.
“Among glycoxidation structures, CML and pentosidine are most frequently measured in clinical studies [156,157].”
From Protein oxidation - Formation mechanisms, detection and relevance as biomarkers in human diseases (2021) · cites this paper as [156]
Advanced glycation end products (AGEs) are potentially harmful heterogeneous molecules derived from nonenzymatic glycation.
“Advanced glycation end products (AGEs) are potentially harmful and heterogeneous molecules derived from nonenzymatic glycation.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [1]
AGEs can be formed endogenously or provided by exogenous sources under normal and pathological conditions.
“AGEs can be formed endogenously or provided by exogenous sources under normal and pathological conditions1,2.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [1]
Endogenous AGEs are produced and slowly accumulated within the body during normal aging and under oxidative stress, inflammatory, and hyperglycemic conditions often observed in diabetes and other metabolic syndromes.
“Endogenous AGEs represent adducts that are produced and slowly accumulated within the body during the normal aging process and under the oxidative stress, inflammatory, and hyperglycemic (high blood sugar) conditions often observed in diabetes and other metabolic syndromes1,4,12,13.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [1]
Cooking meat (chicken, pork, or beef) by boiling or stewing reduces AGE contents to one-half of that prepared by broiling.
“For example, cooking meat (e.g., chicken, pork, or beef) by boiling or stewing can reduce the AGE contents to one-half of that prepared by broiling1,271.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [1]
Cooking methods regulate the levels of AGE formation, with the order of effect being oven-frying > frying > broiling > roasting > boiling/poaching/stewing/steaming.
“As mentioned above, cooking methods can play a critical role in regulating the levels of AGE formation, with effects ranging from those caused by oven-frying > frying > broiling > roasting > boiling/poaching/stewing/steaming.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [1]
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- Authors
- Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J., & Vlassara, H.
- Affiliations
- Icahn School of Medicine at Mount Sinai (US)
- Corresponding author
- Vlassara, Helen
- ORCID
- Uribarri, Jaime
- Venue
- Journal of the American Dietetic Association
- Publisher
- Elsevier BV
- Published
- 2004-08
- Volume
- 104
- Issue
- 8
- Pages
- 1287-1291
- ISSN
- 0002-8223 (ISSN-L)
- OpenAlex
- W1986059252
- Cited by
- 744
- References
- 39
- Citations by year
- 2026: 24 · 2025: 27 · 2024: 33 · 2023: 43 · 2022: 37 · 2021: 58 · 2020: 36 · 2019: 38 · 2018: 45 · 2017: 39 · 2016: 48 · 2015: 52 · 2014: 28 · 2013: 31 · 2012: 31
- FWCI
- 12.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the American Dietetic Association (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Center for Research Resources (MO1RR00071, M01RR000071)
- 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
- dietary AGEs, cooking temperature, cooking methods, meat, fats, carbohydrate foods, diabetes complications, aging, kidney injury, cardiovascular risk
- MeSH terms
- Antibodies, Monoclonal, Cardiovascular Diseases, Cooking, Dietary Carbohydrates, Dietary Fats, Enzyme-Linked Immunosorbent Assay, Food Analysis, Food Handling, Hot Temperature, Humans, Kidney Diseases, Lysine, Meat, Time Factors, Lipid Peroxidation, Maillard Reaction, Glycation End Products, Advanced
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