烧烤等干热加工方式增加食物中的高级糖基化终产物10~100倍-促进动脉硬化、炎症和衰老

Advanced glycation end products in foods and a practical guide to their reduction in the diet

 

 

 

作者信息:美国纽约西奈山医学院肾病科。

摘要

现代饮食主要是热处理,因此含有高水平的高级糖基化终产物(AGEs)。众所周知,膳食高级糖基化终产物(dAGEs)会增加氧化应激和炎症,这与最近流行的糖尿病和心血管疾病有关。

 

本报告显著扩展了现有的dAGE数据库,验证了dAGE检测方法,比较了烹饪程序和抑制剂对dAGE新形成的影响,并介绍了减少dAGE日常消费的实用方法。基于这一发现, 干热促进了新的dAGE的形成,在所有的食物中,dAGEs在干热烹饪的食物比未煮状态的食物高出10100倍。

 

动物性食物中脂肪和蛋白质含量高,富含AGE,通常在烹饪过程中容易形成AGEs。相比之下,富含碳水化合物的食物,如蔬菜、水果、全谷类食品和牛奶,即使是在烹饪后,也包含相对较少的AGEs。在烹饪过程中,抗衰老的化合物氨基胍(Aminoguanidine)阻止了新dAGEs的形成,而在潮湿的高温下,使用更短的烹饪时间,在更低的温度下烹饪,以及使用酸性成分如柠檬汁或醋,可以显著降低dAGEs的形成。

 

新的dAGE数据库为估计dAGE摄入量和指导食物选择以减少dAGE摄入量提供了一个有价值的工具。

 

Advanced glycation end products in foods and a practical guide to their reduction in the diet.

Uribarri J1, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, Yong A, Striker GE, Vlassara H.

Author information

1

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.

 

https://www.ncbi.nlm.nih.gov/pubmed/20497781