ChuckTesta
2013-04-29, 11:12
Hallå, jag har läst en del om sk. "AGE's"
http://en.wikipedia.org/wiki/Glycation
These compounds are absorbed by the body during digestion with about 30% efficiency. Browning reactions (usually Maillard type reactions) are evidence of pre-formed glycations. Indeed, sugar is often added to products such as french fries and baked goods to enhance browning. Glycation may also contribute to the formation of acrylamide,[2] a potential carcinogen, during cooking. Until recently, it was thought that exogenous glycations and AGEs were negligible contributors to inflammation and disease states, but recent work has shown that they are important.[3] Although most of the research on this topic has been done with reference to diabetes, these results are likely to be important for all people, as exogenous AGEs are implicated in the initiation of retinal dysfunction, cardiovascular diseases, type II diabetes, and many other age-related chronic diseases.
Food manufacturers have added AGEs to foods, especially in the last 50 years, as flavor enhancers and colorants to improve appearance.[4] Foods with significant browning, caramelization, or directly added preformed AGEs can be exceptionally high in these proinflammatory and disease-initiating compounds. A very partial listing of foods with very high exogenous AGEs includes donuts, barbecued meats, cake, and dark colored soda pop.
The formation and accumulation of advanced glycation endproducts (AGEs) has been implicated in the progression of age-related diseases. AGEs have been implicated in Alzheimer's Disease, cardiovascular disease, and stroke. The mechanism by which AGEs induce damage is through a process called cross-linking that causes intracellular damage and apoptosis. They form photosensitizers in the crystalline lens, which has implications for cataract development. Reduced muscle function is also associated with AGEs.
The total state of oxidative and peroxidative stress on the healthy body, and the accumulation of AGE-related damage is proportional to the dietary intake of exogenous (preformed) AGEs, the consumption of sugars with a propensity towards glycation such as fructose and galactose.
http://en.wikipedia.org/wiki/Advanced_glycation_endproduct
Här hittade jag en tabell
Table 2
AGE content in common foods
Food
AGE content
Cooking conditions
Units/g protein before cooking
Units/g protein postcooking
Fold increase post/before cooking
Units/100 g of food postcooking
Nutrient content, g/100 g of food
Temperature, °C
Time, min
Protein
Carbohydrate
Fat
Cereal (granola)
10
43
29
175
25
4,730
19,340
×4
193,400
Pastry (donut)
7
46
14
160
5
2,590
60,820
×24
425,740
Cake (Berlin)
6.4
45
18
200
50
2,220
131,000
×59
838,400
Duck skin (roasted)
35
67
4
220
110
2,350
236,180
×101
6,259,000
Table 3
AGE content of common condiments
Condiment
Content, g/15 ml serving*
AGE, units/ 15 ml serving
Protein
Carbohydrate
Fat
Maple syrup
0
53
0
795
Brown rice vinegar
1
1
0
2,100
Soy sauce
1
3
0
8,700
*15 ml = 1 teaspoon.
Table 4
AGE content of common beverages
Beverage
Content, g/cup*
AGE, units/cup
Protein
Carbohydrate
Fat
Sprite (soda)
0
26
0
475
Orange juice
<1
23
0
600
Tea
0
0
0
2,025
Coffee
0
0
0
2,200
Classic Coca-Cola (soda)
0
27
0
8,500
Diet Coke (soda)
0
0
0
9,500
*250 ml = 1 cup.
Det fungerade inte att klistra in tabellen som den var, men det står i alla fall att t ex cola light, eller lightläsk innehåller 9.500 "AGE units / cup"
Är det här med AGE's nytt på något sätt? Det stod också att ett stekt ägg som blandas blir "200 times more AGE immunoreactive". Betyder det här att läsk, brynta livsmedel mm är giftiga? Vad ska man dra för slutsatser av det här?
http://en.wikipedia.org/wiki/Glycation
These compounds are absorbed by the body during digestion with about 30% efficiency. Browning reactions (usually Maillard type reactions) are evidence of pre-formed glycations. Indeed, sugar is often added to products such as french fries and baked goods to enhance browning. Glycation may also contribute to the formation of acrylamide,[2] a potential carcinogen, during cooking. Until recently, it was thought that exogenous glycations and AGEs were negligible contributors to inflammation and disease states, but recent work has shown that they are important.[3] Although most of the research on this topic has been done with reference to diabetes, these results are likely to be important for all people, as exogenous AGEs are implicated in the initiation of retinal dysfunction, cardiovascular diseases, type II diabetes, and many other age-related chronic diseases.
Food manufacturers have added AGEs to foods, especially in the last 50 years, as flavor enhancers and colorants to improve appearance.[4] Foods with significant browning, caramelization, or directly added preformed AGEs can be exceptionally high in these proinflammatory and disease-initiating compounds. A very partial listing of foods with very high exogenous AGEs includes donuts, barbecued meats, cake, and dark colored soda pop.
The formation and accumulation of advanced glycation endproducts (AGEs) has been implicated in the progression of age-related diseases. AGEs have been implicated in Alzheimer's Disease, cardiovascular disease, and stroke. The mechanism by which AGEs induce damage is through a process called cross-linking that causes intracellular damage and apoptosis. They form photosensitizers in the crystalline lens, which has implications for cataract development. Reduced muscle function is also associated with AGEs.
The total state of oxidative and peroxidative stress on the healthy body, and the accumulation of AGE-related damage is proportional to the dietary intake of exogenous (preformed) AGEs, the consumption of sugars with a propensity towards glycation such as fructose and galactose.
http://en.wikipedia.org/wiki/Advanced_glycation_endproduct
Här hittade jag en tabell
Table 2
AGE content in common foods
Food
AGE content
Cooking conditions
Units/g protein before cooking
Units/g protein postcooking
Fold increase post/before cooking
Units/100 g of food postcooking
Nutrient content, g/100 g of food
Temperature, °C
Time, min
Protein
Carbohydrate
Fat
Cereal (granola)
10
43
29
175
25
4,730
19,340
×4
193,400
Pastry (donut)
7
46
14
160
5
2,590
60,820
×24
425,740
Cake (Berlin)
6.4
45
18
200
50
2,220
131,000
×59
838,400
Duck skin (roasted)
35
67
4
220
110
2,350
236,180
×101
6,259,000
Table 3
AGE content of common condiments
Condiment
Content, g/15 ml serving*
AGE, units/ 15 ml serving
Protein
Carbohydrate
Fat
Maple syrup
0
53
0
795
Brown rice vinegar
1
1
0
2,100
Soy sauce
1
3
0
8,700
*15 ml = 1 teaspoon.
Table 4
AGE content of common beverages
Beverage
Content, g/cup*
AGE, units/cup
Protein
Carbohydrate
Fat
Sprite (soda)
0
26
0
475
Orange juice
<1
23
0
600
Tea
0
0
0
2,025
Coffee
0
0
0
2,200
Classic Coca-Cola (soda)
0
27
0
8,500
Diet Coke (soda)
0
0
0
9,500
*250 ml = 1 cup.
Det fungerade inte att klistra in tabellen som den var, men det står i alla fall att t ex cola light, eller lightläsk innehåller 9.500 "AGE units / cup"
Är det här med AGE's nytt på något sätt? Det stod också att ett stekt ägg som blandas blir "200 times more AGE immunoreactive". Betyder det här att läsk, brynta livsmedel mm är giftiga? Vad ska man dra för slutsatser av det här?