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Science Forum Index » Life Extension Forum » Dietary advanced glycation endproducts and oxidative...
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| Olafur Pall Olafsson... |
 Posted: Sat May 03, 2008 10:16 pm |
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Note the higher reduction in leptin in the HAGE group. Since leptin is
a satiety hormone consumption of foods high in AGEs may contribute to
obesity.
Ann N Y Acad Sci. 2008 Apr;1126:276-9.
Related Articles, Links
Click here to read
Dietary advanced glycation endproducts and oxidative stress: in
vivo effects on endothelial function and adipokines.
Stirban A, Negrean M, Götting C, Uribarri J, Gawlowski T,
Stratmann B, Kleesiek K, Koschinsky T, Vlassara H, Tschoepe D.
Heart and Diabetes Center NRW, Georgstrasse 11, 32545 Bad
Oeynhausen, Germany, astirban at (no spam) hdz-nrw.de.
Advanced glycation endproducts (AGEs) and oxidative stress (OS)
contribute to the development and progression of diabetic
complications. We have reported that dietary AGEs and OS induce acute
endothelial dysfunction in vivo, but little is known about their
effects on adipokines. Twenty inpatients with type 2 diabetes mellitus
(mean age: 55.9; range: 32-71 years), received a standard diabetes
diet for 6 days. On days 4 and 6, the acute effects of a high-AGE
(HAGE) or a low-AGE (LAGE) meal (15.100 vs. 2.750 kU AGE) were studied
in a randomized, cross-over, investigator-blinded design. Measurements
were performed after an overnight fast, at baseline (B) and at 2, 4,
and 6 h after the HAGE or LAGE meals. Both meals had the same
ingredients and differed only by the cooking method. Two h following
HAGE, a significant decrease from baseline occurred in adiponectin
(-10%*double dagger vs. +0%) and leptin (-22%*double dagger vs.
-13%*), and a significant increase occurred in vascular cell adhesion
molecule 1 (+19%*double dagger vs. -5%) and thiobarbituric acid
reactive substances (+23%*double dagger vs. +6%). These changes did
not occur, or occurred to a lesser extent, following LAGE. At 4 h
following HAGE, an increase in methylglyoxal (+20%double dagger vs.
-5%) and E-selectin (+54%*double dagger vs. -3%) occurred. Urinary
AGEs increased only after HAGE (+51%*double dagger vs. -2%; values
presented as HAGE vs. LAGE; *P < 0.05 vs. baseline, double daggerP <
0.05 vs. LAGE). The postprandial excursions in glucose, insulin, and
triglycerides were similar between both meals. A meal rich in AGEs
induces acute endothelial and adipocyte dysfunction. These effects
were prevented by changing the cooking method.
PMID: 18448830 [PubMed - in process]
Related Articles
* Effects of low- and high-advanced glycation endproduct meals
on macro- and microvascular endothelial function and oxidative stress
in patients with type 2 diabetes mellitus. [Am J Clin Nutr. 2007]
* Benfotiamine prevents macro- and microvascular endothelial
dysfunction and oxidative stress following a meal rich in advanced
glycation end products in individuals with type 2 diabetes. [Diabetes
Care. 2006]
* High levels of dietary advanced glycation end products
transform low-density lipoprotein into a potent redox-sensitive
mitogen-activated protein kinase stimulant in diabetic patients.
[Circulation. 2004]
* Insulin resistance and type 2 diabetes in high-fat-fed mice
are linked to high glycotoxin intake. [Diabetes. 2005]
* Prolonged deterioration of endothelial dysfunction in
response to postprandial lipaemia is attenuated by vitamin C in Type 2
diabetes. [Diabet Med. 2006]
* » See all Related Articles...
From the full text:
"AGEs constitute a heterogeneous group of compounds formed by the
nonenzymatic glycation of proteins, lipids, or nucleic acids.8 They
can be generated endogenously, but an important source consists of
food AGEs,8 which are absorbed (about 10%) and partly retained in the
body or eliminated in the urine.9 In vitro data have shown that AGEs
impair endothelial function10 and leptin secretion from adipocytes.11"
The quote below demonstrates the superiority of steaming or boiling
foods as opposed to frying or broiling in terms of reducing formation
of AGEs in food during the cooking process.
"The two meals were isocaloric (580 kcal), had identical ingredients,
and differed only by the temperature and time of cooking (HAGE: frying
or broiling at 230 °C for 20 min; LAGE: steaming or boiling at 100 °C
for 10 min).12 The two meals differed in calculated AGE content (HAGE:
15100 kU AGE; LAGE: 2750 kU AGE).8" |
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