Advanced glycoxidation end products in commonly consumed foods.
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.


METHODS
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.
Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, NY 10029, USA.
Teresia
T
Goldberg
Weijing
W
Cai
Melpomeni
M
Peppa
Veronique
V
Dardaine
Bantwal Suresh
BS
Baliga
Jaime
J
Uribarri
Helen
H
Vlassara
D000911:Antibodies, Monoclonal; D002318:Cardiovascular Diseases / Q000453:epidemiology; D003296:Cooking / Q000379:methods*; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004797:Enzyme-Linked Immunosorbent Assay; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D017127:Glycation End Products, Advanced / Q000009:adverse effects* / Q000032:analysis* / Q000276:immunology; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D007674:Kidney Diseases / Q000453:epidemiology; D015227:Lipid Peroxidation; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis / Q000276:immunology; D015416:Maillard Reaction; D008460:Meat / Q000032:analysis; D013997:Time Factors
D000911:Antibodies, Monoclonal; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D017127:Glycation End Products, Advanced; C048496:N(6)-carboxymethyllysine; D008239:Lysine