(08-06-10) 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 GE, Vlassara H.

Division of Nephrology, Mount Sinai School of Medicine, New York, NY, USA.
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. 2010
American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Source: J Am Diet Assoc. 2010 Jun;110(6):911-16.e12.

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