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#1
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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 |
#2
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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 |
#3
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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 |
#4
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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 |
#5
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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 |
#6
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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 |
#7
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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 |
#8
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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 |
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