Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet.
Olafur Pall Olafsson
content of a couple of hundred foods. The full text is a good reading
although there is not much new information in it for those well
familiar with the literature on AGEs and their contents in foods.
J Am Diet Assoc. 2010 Jun;110(6):911-916.e12.
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.
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. Copyright © 2010 American
Dietetic Association. Published by Elsevier Inc. All rights reserved.
PMID: 20497781 [PubMed - as supplied by publisher]
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Ted
> I have access to the full text. It contains tables displaying the AGE
> content of a couple of hundred foods. The full text is a good reading
> although there is not much new information in it for those well
> familiar with the literature on AGEs and their contents in foods.
>
I recently started taking this supplement. I assume that it will help
some.
http://www.lef.org/Vitamins-Supplements/Item01368/Mitochondrial-Energy-Optimizer.html
Concerning Aminoguinidine. Is it safe for someone with Hep C? Or do
you know?
Olafur Pall Olafsson
> On May 27, 3:57 pm, Olafur Pall Olafsson <olafurp...@yahoo.com> wrote:
>
> > I have access to the full text. It contains tables displaying the AGE
> > content of a couple of hundred foods. The full text is a good reading
> > although there is not much new information in it for those well
> > familiar with the literature on AGEs and their contents in foods.
>
> I recently started taking this supplement. I assume that it will help
> some.
>
I think the dose of pyridoxal 5-phosphate in the product is a little
low and also that it would be even better to take pyridoxamine than to
take pyridoxal 5-phosphate. Other than that I think the product is
generally good and should help reduce endogenous production of AGEs
given it's ingredients.
Note that I am talking about endogenous AGEs though. With respect to
exogenous AGEs, which is what study I posted is talking about, these
are mostly derived from the diet and the ingredients in the
Mitochondrial Energy Optimizer will do little to reduce these. The
best way to reduce exogenous AGEs is to consume a diet low in AGEs.
What is also helpful is taking an oral absorbent such as Kremezin with
meals to bind some of the AGEs and thereby preventing their absorption
into the body.
> Concerning Aminoguinidine. Is it safe for someone with Hep C? Or do
> you know?
I have not looked into hepapitis C specifically and I am not a doctor
so don't take my word for it, but I see no good reason why it would
not be safe for a person with hepatitis C. I base this in part on the
fact that Aminoguanidine has a short half life in the body and it's
metabolism does not depend on the liver AFAIK.
Ted
Thanks so much for this.
johnny
news:0f58c073-78e6-4a85-b85b-ef1c43b2fdb2
@e21g2000vbl.googlegroups.com:
> I have access to the full text. It contains tables
displaying the AGE
<snip>
Hey Ollie, you mean this text?
Research and Practice Innovations
Advanced Glycation End Products in Foods and a
Practical Guide to Their Reduction in the Diet
JAIME URIBARRI, MD; SANDRA WOODRUFF, RD; SUSAN
GOODMAN, RD; WEIJING CAI, MD; XUE CHEN, MD; RENATA
PYZIK, MA, MS;
ANGIE YONG, MPH; GARY E. STRIKER, MD; HELEN VLASSARA,
MD
<snip>
METHODS
AGE Content of Foods
The AGE content of food samples was analyzed during
the period 2003-2008. Foods were selected on the basis of
their frequency on 3-day food records collected from
healthy subjects in a catchment population in the Upper
E
Table 2. Database of combined methylyglyoxal (MG) and
carboxymetyllysine (CML) content of selected foods
Food item
Advanced Glycation End Product Content
Total MG nmol/100 g Total CML kU/100 g
Solid foods (per 100 g food)
Bread, white
3,630
8.3
Bread, wheat
4,840
105
Cereal, Life (Quaker Oats, Chicago, IL)
Now fuckoff ollie and go back to eating your Lefse and Cod.
what goes around comes around, you constipated aholes in this
group.
trigonometry1972@gmail.com |
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From: ok <o...@Use-Author-Supplied-Address.invalid>
Newsgroups: sci.life-extension
Subject: Re: Advanced Glycation End Products in Foods
and a Practical Guide to Their Reduction in the Diet.
Date: Thu, 3 Jun 2010 06:45:15 +0000 (UTC)
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I have the full text now, tightwad
Olafur Pall Olafsson <olafurp...@yahoo.com> wrote in
news:0f58c073-78e6-4a85-b85b-ef1c43b2fdb2
@e21g2000vbl.googlegroups.com:
<snip>
You could try asking nicely. An he is under zero
obligation to help. And you have a zero track record
of posting so why should he help you. Anyway
the likely sources of AGEs in the diet are pretty
obvious and likely would very wildly depending
on cooking time, heat, moisture, acidity, and
substances cooked.
Olafur Pall Olafsson
> Olafur Pall Olafsson <olafurp...@yahoo.com> wrote in
Interesting. This person who calls himself "johnny" has made only one
post at google groups, so obviously someone went as far as to create a
new account just so he/she could post this hate message to me. This is
but one example of the general rule that you cannot be very successful
at something without there being some people that hate you for it :-)
Paul Antonik Wakfer
Since this paper is of such practical importance to life extensionists
and because its work was funded by the US taxpayers via the NIH and
NIA, I have made the full html of it available via the Use of Food
section of the Science Index, accessible via the front page of
http://morelife.org
--Paul Wakfer
MoreLife for the rational - http://morelife.org
Reality based tools for more life in quantity and quality
The Self-Sovereign Individual Project - http://selfsip.org
Self-sovereignty, rational pursuit of optimal lifetime happiness,
individual responsibility, social preferencing & social contracting
David
Supplied-Address.invalid> wrote:
> Sheesh, hard to keep up making all those "new" google ids,
> what a fucking moron. Hope you're better at your research
> cites than you are about your knowledge of the net. BTW, I
> have access to all the journals you brag about having access
> to without disclosing the articles
Sounds like you really pissed off some 13 year old boy somewhere,
Olafur! :)
trigonometry1972@gmail.com |
> 303307639...@y11g2000yqm.googlegroups.com:
> what a fucking moron. Hope you're better at your research
> cites than you are about your knowledge of the net. BTW, I
> have access to all the journals you brag about having access
> megalomania complex thinking you're more important than you
> are.
Go away, you're a bore.
jw
us.
I agree taxpayers ought to have access to research they paid for.
David
that might be added (for instance) to meat prior to cooking? The
authors noted that acidic ingredients (marinades, lemon juice, etc)
helped, as well as aminoguanidine (not very practical), but not the
antioxidant BHT.
So, we need something that helps prevent early AGE formation and
preferably doesn't negatively affect taste. How about the flavonoid
rutin? Other ideas?
Paul Antonik Wakfer
David,
Except for other acid related preparations (eg. vinegar -
sauerbraten), I don't think that suggestions will be very helpful
unless and until they are tested. The most critical thing is low
temperature and probably lack of direct contact with air, which is why
boiling/steaming/poaching is best. Of course an important part of
using water cooked foods is to use all of the cooking water, because
it can contain major important nutrients. Such water can kept be in
the frig, used for additional cooking and eventually be used for soup/
stew bases. At least that is what I do - I waste nothing!
When I read this to Kitty she said "why not pressure cooking to
shorten the cooking time?". This may well be a good idea and it is
excellent for making less expensive cuts come out very tender.