title: Advanced glycation end products in foods and a practical guide to their reduction in the diet.
abstract: Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and introduces practical approaches for reducing dAGE consumption in daily life. Based on the findings, dry heat promotes new dAGE formation by >10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking. In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain relatively few AGEs, even after cooking. The formation of new dAGEs during cooking was prevented by the AGE inhibitory compound aminoguanidine and significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar. The new dAGE database provides a valuable instrument for estimating dAGE intake and for guiding food choices to reduce dAGE intake.
authors.affiliation: Division of Nephrology, Mount Sinai School of Medicine, New York, NY, USA.
authors.forename: Jaime
authors.initials: J
authors.lastname: Uribarri
authors.forename: Sandra
authors.initials: S
authors.lastname: Woodruff
authors.forename: Susan
authors.initials: S
authors.lastname: Goodman
authors.forename: Weijing
authors.initials: W
authors.lastname: Cai
authors.forename: Xue
authors.initials: X
authors.lastname: Chen
authors.forename: Renata
authors.initials: R
authors.lastname: Pyzik
authors.forename: Angie
authors.initials: A
authors.lastname: Yong
authors.forename: Gary E
authors.initials: GE
authors.lastname: Striker
authors.forename: Helen
authors.initials: H
authors.lastname: Vlassara
mesh_terms: D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods; D016208:Databases, Factual / Q000706:statistics & numerical data*; D004032:Diet; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D017127:Glycation End Products, Advanced / Q000008:administration & dosage* / Q000009:adverse effects / Q000032:analysis*; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D006863:Hydrogen-Ion Concentration
chemical_list: D017127:Glycation End Products, Advanced