Advanced Glycation End Products and Reduction Methods in Foods

Abstract

Advanced glycation end products (AGEs) are heterogeneous compounds and produced endogenously from non-enzymatic glycation of the proteins, lipids and nucleic acids. AGEs are part of the normal metabolism however they can be taken to organisms exogenously. Many factors such as the composition of food, moisture, pH, processes applied to foods during preparation and cooking may affect the formation of AGEs directly or indirectly. Foods with high protein and fat content contain higher amount of AGEs compared to foods with high carbohydrate content. Dietary AGEs are generally derived from Maillard reaction. Factors affecting the rate of Maillard reaction also affect the formation and intake of AGEs. The studies have found that daily AGEs intake is about 16.000 kU. Nowadays different methods are used to reduce exogenous AGEs formation. It is stated that AGEs formation in foods may be reduced via high moisture, short cooking time, low cooking temperature or the use of acidic components such as vinegar and lemon juice. Increasing the consumption of vegetables, fruits, whole grains, legumes, lean meat and fish and reducing intake of fatty meats, snack foods and highly processed foods might not only reduce the AGEs intake but also provide a protective effect against chronic disease risks.