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

Hull, G., Woodside, J., Ames, J. and Cuskelly, G. (2012) Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet. Food Chemistry, 131 (1). pp. 170-174. ISSN 0308-8146 Available from: http://eprints.uwe.ac.uk/17083

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Publisher's URL: http://dx.doi.org/10.1016/j.foodchem.2011.08.055


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 foodscommonlyconsumed in aWesternstylediet. 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 (2.6 mg/100 g food) and fruit and vegetable (0.13 mg/100 g food) categories had the highest and lowest mean level of CML, respectively, when expressed in mg/100 g 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.

Item Type:Article
Uncontrolled Keywords:advanced glycation end-products (AGEs), advanced lipoxidation end-products (ALEs), nε-(carboxymethyl)lysine (CML), food processing, western diet
Faculty/Department:Faculty of Health and Applied Sciences > Department of Applied Sciences
ID Code:17083
Deposited By: C. Foyle
Deposited On:08 Aug 2012 14:52
Last Modified:15 Nov 2016 21:44

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