Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods

Abstract

Advanced glycation end products (AGEs) are common by‐products of food preparation and are associated with an increased risk of diabetes and uremia. The objective of this investigation is to determine the level of crosslinked AGEs (AGE‐fl) and Nε‐(carboxymethyl)lysine (CML) in 24 kinds of foods consumed in China. AGE‐fl and CML contents were compared, and the effects of culinary treatments and food composition on their abundance were investigated. The results showed that the composition of the foods strongly influences the CML and AGE concentrations (P < 0.05), but no obvious correlation was found between the contents of AGE‐fl and CML. Along with dehydration, compared with main reactions caused by heating, oxidation effectively contributes to CML production, and the correlation coefficient between the peroxide value (POV) and the CML content is 0.86. These data can be used for improving the culinary treatment methods of foods common in the Chinese cuisine. Practical Applications The amount of crosslinked AGEs in 24 kinds of Chinese foods and effects of culinary treatment methods and material composition were investigated. These data can be used for improving the culinary treatment methods of foods common in Chinese cuisine and other cuisines.

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

“…Therefore, dry heat cooking has been found to promote formation of dietary AGE and the levels can be increased up to 100-fold above that found in uncooked food for most food categories (32) . Similarly, oxidation is also an important factor in increasing the CML production during food processing, being even more important than the change in the moisture content, as recently reported (135) .…”