Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet

• Published in: Food chemistry Vol. 131; no. 1; pp. 170 - 174
• Main Authors: Hull, George L.J., Woodside, Jayne V., Ames, Jennifer M., Cuskelly, Geraldine J.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2012; Elsevier
• Subjects: Advanced glycation end-products (AGEs); Advanced lipoxidation end-products (ALEs); Biological and medical sciences; Feeding. Feeding behavior; Food industries; Food processing; Fundamental and applied biological sciences. Psychology; Nε-(carboxymethyl)lysine (CML); Vertebrates: anatomy and physiology, studies on body, several organs or systems; Western diet; Nε-(carboxymethyl)lysine (CML); Food processing; Advanced glycation end-products (AGEs); Advanced lipoxidation end-products (ALEs); Western diet; Diet; Lysine; Aminoacid; (carboxymethyl)lysine (CML); Age; Glycation; N; Food
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.08.055

► We quantified the CML content of foods (n=257) typically consumed in a Western diet. ► Cereal had the highest, and fruit and vegetables the lowest mean levels of CML. ► Potential consumer intakes can be estimated with these data. 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 (2.6mg/100g food) and fruit and vegetable (0.13mg/100g food) categories had the highest and lowest mean level of CML, respectively, when expressed in mg/100g 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.