Chemistry Reference
In-Depth Information
Table 7.2 Foods reported To Contain larger Amounts of AgEs/AlEs
Dairy products, especially powdered
milk
•
ice cream
•
baby formulas
•
Cheese
:
Pizza
Clinical nutrition solutions
•
•
tacos
•
nachos
•
salads
•
fast-food sandwiches and sauces
•
brown cheeses (norwegian brunost)
grains, cereals, bakery products
•
toasted bread
•
bread crusts
•
Crisp breads
•
Pretzel (500 ku/portion)
•
rice Crispies (600 ku/portion)
•
biscotti (1000 ku/portion)
Meat, poultry, and fish
Content increases as one goes from boiling
to oven frying:
boiling (1000 ku/serving)
•
•
roasting (4300 ku/serving)
•
broiling (5250 ku/serving)
•
deep frying (6700 ku/serving)
•
(see goldberg t et al.
98)
oven frying (9000 ku/serving);
Egg yolk powder, lecithin powder
Coffee, especially dark roasted, dark
hard-cured teas, roasted and salted
peanuts, dark and sugar-rich alcoholic
beverages, broth, Chinese soy,
balsamic vinegar, smoked foods
7.10 PrEvENTIoN AND TrEATMENT oF AgE/AlE ACCuMulATIoN
Several pharmaceuticals, especially those used for treatment of diabetes, are
reported to reduce the content of AGEs/ALEs in the body, at least in short-lived tis-
sues, that is, tissues with high turnover. Significant reduction in body content of AGE/
ALE in comparison to controls (eating standard Western food) is observed in indi-
viduals who practiced caloric restriction (CR, they eat only two-thirds of what they
would like to) for more than 2 years, which is also accompanied by significant health
advantages compared to matched controls: lower blood pressure (102/61 ± 7 vs. 131/83
mm Hg), and lower levels of markers of inflammation, such as CRP (0.3 vs. 1.9 mg/L),
TNF-α (0.8 vs. 1.5 pg/mL), and TGF-β (29.4 vs. 35.4 ng/mL).
99
Elevated RAGE and
low sRAGE is reported in patients with active rheumatoid arthritis (RA), but patients
with RA practicing CR for about 2 months are reported to have lower levels of pento-
sidine (an often measured AGE) in urine, as well as lower disease activity.
100
