TY - JOUR
T1 - Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet
AU - Hull, George
AU - Woodside, Jayne
AU - Ames, Jenny
AU - Cuskelly, Geraldine
PY - 2012/3
Y1 - 2012/3
N2 - The potential adverse effects on health of diet-derived advanced glycation end-products (AGEs) is of current interest, due to their proposed involvement in the disease progression of diabetic and uraemic conditions. However, accurate information about levels of AGEs in foods is lacking. The objective of this investigation was to determine the level of one particular AGE, Nε-(carboxymethyl)lysine (CML), a marker of AGE formation, in a wide range of foods commonly consumed in a Western style diet. Individual foods (n = 257) were mixed, lyophilised, ground, reduced, fat-extracted, hydrolysed, and underwent solid-phase extraction. Extracts were analysed by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). Cereal (2.6 mg/100 g food) and fruit and vegetable (0.13 mg/100 g food) categories had the highest and lowest mean level of CML, respectively, when expressed in mg/100 g food. These data can be used for estimating potential consumer intakes, and provide information that can be used to educated consumers on how to reduce their CML intake.
AB - The potential adverse effects on health of diet-derived advanced glycation end-products (AGEs) is of current interest, due to their proposed involvement in the disease progression of diabetic and uraemic conditions. However, accurate information about levels of AGEs in foods is lacking. The objective of this investigation was to determine the level of one particular AGE, Nε-(carboxymethyl)lysine (CML), a marker of AGE formation, in a wide range of foods commonly consumed in a Western style diet. Individual foods (n = 257) were mixed, lyophilised, ground, reduced, fat-extracted, hydrolysed, and underwent solid-phase extraction. Extracts were analysed by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). Cereal (2.6 mg/100 g food) and fruit and vegetable (0.13 mg/100 g food) categories had the highest and lowest mean level of CML, respectively, when expressed in mg/100 g food. These data can be used for estimating potential consumer intakes, and provide information that can be used to educated consumers on how to reduce their CML intake.
KW - advanced glycation end-products (AGEs)
KW - advanced lipoxidation end-products (ALEs)
KW - Nε-(carboxymethyl)lysine (CML)
KW - food processing
KW - western diet
U2 - 10.1016/j.foodchem.2011.08.055
DO - 10.1016/j.foodchem.2011.08.055
M3 - Article
VL - 131
SP - 170
EP - 174
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -
