What is the healthiest diet?

At a guess, it might be a low GI, high ORAC, low AGE Diet, or GOAD if you
like acronyms.

The Glycemic Index database can be found at:
http://www.diabetes.about.com/librar...i/ngilists.htm
(Am J Clin Nutr 2002;76:5-56)

A part of the ORAC database can be found at:
www.mendosa.com/diabetes_update_73.htm
ORAC = Oxygen Radical Absorbance Capacity
(J Agric Food Chem 2004;52:4026-4037)

The AGE database is not yet freely available on the web.
(sigh) All I could find was a very small extract from this database:
http://www.talkabouthealthnetwork.co...es/305224.html

The abstract associated with the AGE database is below:
J Am Diet Assoc. 2004 Aug;104(8):1287-91.
Advanced glycoxidation end products in commonly consumed foods.
OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives
of glucose-protein or glucose-lipid interactions, are implicated in the
complications of diabetes and aging. The objective of this article was to
determine the AGE content of commonly consumed foods and to evaluate the
effects of various methods of food preparation on AGE production. DESIGN:
Two-hundred fifty foods were tested for their content in a common AGE
marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked
immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and
protein AGEs were represented in units of AGEs per gram of food. RESULTS:
Foods of the fat group showed the highest amount of AGE content with a
mean of 100+/-19 kU/g. High values were also observed for the meat and
meat-substitute group, 43+/-7 kU/g. The carbohydrate group contained the
lowest values of AGEs, 3.4+/-1.8 kU/g. The amount of AGEs present in all
food categories was related to cooking temperature, length of cooking
time, and presence of moisture. Broiling (225 degrees C) and frying
(177 degrees C) resulted in the highest levels of AGEs, followed by
roasting (177 degrees C) and boiling (100 degrees C). CONCLUSIONS: The
results indicate that diet can be a significant environmental source of
AGEs, which may constitute a chronic risk factor for cardiovascular and
kidney damage

Some more ORAC food values:

http://optimalhealth.cia.com.au/OracLevels.htm

World's healthiest food list, with reasons why:

http://www.whfoods.com/foodstoc.php

At a guess, it might be a low GI, high ORAC, low AGE Diet, or GOAD if you
like acronyms.

The Glycemic Index database can be found at:
http://www.diabetes.about.com/librar...i/ngilists.htm
(Am J Clin Nutr 2002;76:5-56)

A part of the ORAC database can be found at:
www.mendosa.com/diabetes_update_73.htm
ORAC = Oxygen Radical Absorbance Capacity
(J Agric Food Chem 2004;52:4026-4037)

The AGE database is not yet freely available on the web.
(sigh) All I could find was a very small extract from this database:
http://www.talkabouthealthnetwork.co...es/305224.html

The abstract associated with the AGE database is below:
J Am Diet Assoc. 2004 Aug;104(8):1287-91.
Advanced glycoxidation end products in commonly consumed foods.
OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives
of glucose-protein or glucose-lipid interactions, are implicated in the
complications of diabetes and aging. The objective of this article was to
determine the AGE content of commonly consumed foods and to evaluate the
effects of various methods of food preparation on AGE production. DESIGN:
Two-hundred fifty foods were tested for their content in a common AGE
marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked
immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and
protein AGEs were represented in units of AGEs per gram of food. RESULTS:
Foods of the fat group showed the highest amount of AGE content with a
mean of 100+/-19 kU/g. High values were also observed for the meat and
meat-substitute group, 43+/-7 kU/g. The carbohydrate group contained the
lowest values of AGEs, 3.4+/-1.8 kU/g. The amount of AGEs present in all
food categories was related to cooking temperature, length of cooking
time, and presence of moisture. Broiling (225 degrees C) and frying
(177 degrees C) resulted in the highest levels of AGEs, followed by
roasting (177 degrees C) and boiling (100 degrees C). CONCLUSIONS: The
results indicate that diet can be a significant environmental source of
AGEs, which may constitute a chronic risk factor for cardiovascular and
kidney damage

Some more ORAC food values:

http://optimalhealth.cia.com.au/OracLevels.htm

World's healthiest food list, with reasons why:

http://www.whfoods.com/foodstoc.php

At a guess, it might be a low GI, high ORAC, low AGE Diet, or GOAD if you
like acronyms.

The Glycemic Index database can be found at:
http://www.diabetes.about.com/librar...i/ngilists.htm
(Am J Clin Nutr 2002;76:5-56)

A part of the ORAC database can be found at:
www.mendosa.com/diabetes_update_73.htm
ORAC = Oxygen Radical Absorbance Capacity
(J Agric Food Chem 2004;52:4026-4037)

The AGE database is not yet freely available on the web.
(sigh) All I could find was a very small extract from this database:
http://www.talkabouthealthnetwork.co...es/305224.html

The abstract associated with the AGE database is below:
J Am Diet Assoc. 2004 Aug;104(8):1287-91.
Advanced glycoxidation end products in commonly consumed foods.
OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives
of glucose-protein or glucose-lipid interactions, are implicated in the
complications of diabetes and aging. The objective of this article was to
determine the AGE content of commonly consumed foods and to evaluate the
effects of various methods of food preparation on AGE production. DESIGN:
Two-hundred fifty foods were tested for their content in a common AGE
marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked
immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and
protein AGEs were represented in units of AGEs per gram of food. RESULTS:
Foods of the fat group showed the highest amount of AGE content with a
mean of 100+/-19 kU/g. High values were also observed for the meat and
meat-substitute group, 43+/-7 kU/g. The carbohydrate group contained the
lowest values of AGEs, 3.4+/-1.8 kU/g. The amount of AGEs present in all
food categories was related to cooking temperature, length of cooking
time, and presence of moisture. Broiling (225 degrees C) and frying
(177 degrees C) resulted in the highest levels of AGEs, followed by
roasting (177 degrees C) and boiling (100 degrees C). CONCLUSIONS: The
results indicate that diet can be a significant environmental source of
AGEs, which may constitute a chronic risk factor for cardiovascular and
kidney damage

Here's a link to the USDA's monthly magazine. The link is to the
December issue. By clicking on magazine archives on the left hand of
the screen you can peruse the back issues.


http://www.ars.usda.gov/is/AR/archiv.../aging0299.htm



Tim

Here's a link to the USDA's monthly magazine. The link is to the
December issue. By clicking on magazine archives on the left hand of
the screen you can peruse the back issues.


http://www.ars.usda.gov/is/AR/archiv.../aging0299.htm



Tim

In article , Tim
wrote:

Here's a link to the USDA's monthly magazine. The link is to the
December issue. By clicking on magazine archives on the left hand of
the screen you can peruse the back issues.


http://www.ars.usda.gov/is/AR/archiv.../aging0299.htm

Is that the same USDA that supports the agriculrural lobby with their
Food Pyramid?

--
Diva
*****
The Best Man For The Job Is A Woman

Hi Igor

The AGE database is not yet freely available on the web.
(sigh) All I could find was a very small extract from this database:
http://www.talkabouthealthnetwork.co...es/305224.html

The abstract associated with the AGE database is below:
J Am Diet Assoc. 2004 Aug;104(8):1287-91.
Advanced glycoxidation end products in commonly consumed foods.

Bits and pieces of the foods with pre-formed dietary AGEs are available
from various sources.

A very short list:
Table 2. Relative concentrations of CML and MG derivatives in foods
correlate with AGE bioreactive properties -
http://www.pnas.org/cgi/content/full/99/24/15596/T2

Frank

Hi Igor:
Table 2. Relative concentrations of CML and MG derivatives in foods
correlate with AGE bioreactive properties -
http://www.pnas.org/cgi/content/full/99/24/15596/T2

Thanks. How would you estimate role of AGEs from food, as opposed to
the role of AGEs that we produce in our bodies. Which is more
important, and by how much?


I think that is a relative question. For a person with normal glucose
metabolism and without insulin resistance, the dietary AGE in food would
seem to be the issue. On the other hand someone with impaired glucose
tolerance or frank type 2 diabetes, it would be a matter of how good
their blood glucose control happens to be. Some of the life extension
participants on this newsgroup do more to keep their blood glucose down
than most type 2 diabetics even though they are in the normal range of
glycated hemoglobin as reflected in HbA1c tests.

"A growing body of evidence suggests that many of the effects of
hyperglycemia on diabetic vascular and renal tissues are mediated by
late products of glucose-protein or glucose-lipid interactions, called
advanced glycation endproducts (AGEs). These interactions lead to the
formation of unstable, reactive intermediates that readily form intra-
and intermolecular covalent crosslinks or glycoxidation products. Both
the half-life and the internal microenvironment of a protein or lipid
dictate the number and stages of AGE modifications present, ranging from
reactive intermediates to late (nonreactive) AGEs. Endogenous AGEs are
known to contribute to vascular and renal dysfunction (1, 2). Their
turnover is proximally regulated in part by specific cellular receptors,
which participate in uptake and degradation of AGE-modified proteins (5,
6), and distally by the kidney. Urinary AGE clearance correlates
directly with creatinine clearance (Ccr) (7, 8); thus, persons with
diabetes mellitus (DM) and renal disease display elevated serum AGE
levels and reduced urinary AGE excretion (7, 8). Because uncleared
reactive AGEs can readily form new crosslinks with plasma or tissue
components---e.g., low density lipoprotein (LDL) (9) or collagen
(8)---AGE burden and associated damage worsens with diabetic kidney
disease (KD)." Source: Orally absorbed reactive glycation products
(glycotoxins): An environmental risk factor in diabetic nephropathy -
http://www.pnas.org/cgi/content/full/94/12/6474.

"Two well characterized compounds, N{epsilon}-carboxymethyl-lysine (CML)
and methylglyoxal (MG), derivatives of glucose-protein or glucose-lipid
interactions, serve as markers for AGE in a wide range of disorders
related to diabetes, renal failure, and aging (6–8). According to recent
observations, AGEs can be introduced in the body by exogenous sources
such as diet and possibly in amounts that exceed those caused by
hyperglycemia alone. A direct correlation is shown between the amount of
AGEs consumed and that found in the circulation (9,10). In vitro data
show that food-derived AGEs, which include CML and MG derivatives, can
mimic the actions of endogenously formed AGEs and can induce
intracellular oxidative stress and inflammatory cell activation, in a
manner reversible by antioxidants or anti-AGE agents (11). Animal
studies have revealed a significant contribution to the total AGE pool
and related pro-oxidant or proinflammatory processes by dietary AGE
intake, including tissue damage; this seems to be preventable by
restricting dietary AGE intake (12–16). These findings were further
supported by clinical studies, showing a reduction of circulating AGE
levels and a suppression of inflammatory markers by dietary AGE
restriction in patients with diabetes and normal renal function (17) and
in patients without diabetic and with renal failure (18). In addition, a
cross-sectional study in patients with renal failure demonstrated a
significant correlation between dietary AGE intake and circulating AGE
levels (19)." source: Adverse Effects of Dietary Glycotoxins on Wound
Healing in Genetically Diabetic Mice -
http://diabetes.diabetesjournals.org...ull/52/11/2805.

Look at some of the references cited and article citing these articles.
Thiamine and a form of it - Benfotiamine - can inhibit some of the
intermediates before they form AGEs.
http://groups-beta.google.com/groups?q=benfotiamine

Frank