Contents of advanced glycation end products in common foods in Shenzhen City
ZHU Feng1, LIU Chun-xiao2, HE Jian-an2
1. Nanshan District Center for Disease Control and Prevention, Shenzhen, Guangdong 518054, China; 2. Shenzhen Entry-exit Inspection and Quarantine Bureau, Shenzhen, Guangdong 518000, China
Abstract：Objective To quantify advanced glycation end products (AGEs) in common foods sold in Shenzhen City by detection of carboxymethyllysine (CML), and to suggest practical recommendations about diet. Methods According to the results of a dietary survey in Shenzhen City, eleven categories of foods which were popular in citizens were collected from shopping malls and large restaurants, including cereals and cereal products, meat and meat products, aquatic products, bean and nut products, eggs and egg products, milk and dairy products, potatoes and their products, sweets and preserved fruit, condiments, beverage, fruit and vegetables. The content of CML in each food samples was measured using enzyme linked immunosorbent assay (ELISA). Results ELISA results demonstrated that the CML contents of different foods varied greatly. The CML content was found to be the highest in condiments ((628.60±194.61) mg/kg), followed by meat and meat products, sweets and preserved fruit, dairy products, cereals and cereal products, bean and nut products, aquatic products, eggs and egg products, potatoes and their products, beverage, fruit and vegetables, and liquid milk ((3.39±0.98) mg/kg). There were statistically significant differences in the CML content between condiments, fruit and vegetables and other foods (P<0.05). The CML content was observed to be the highest in barbecued food (44.45±11.82) mg/kg), followed by deep-fried food (36.78±7.24 mg/kg), stir-fried food (29.83±8.39 mg/kg)and steamed and poached food(16.64±5.33 mg/kg).The CML content showed statistically significant differences between barbecued food and deep-fried food (P<0.05), between deep-fried food and stir-fried food (P<0.05) as well as between stir-fried food and steamed and poached food (P<0.01). Conclusions The content of CML is observed to be higher in the common foods in Shenzhen City. In terms of maintaining health by reducing the intake of exogenous AGEs, people should eat food with less oil and salt and food that has not been fermented and pickled for a long time, consume food that has been stir-fried or poached, and decrease the intake of deep-fried and barbecued food.
朱凤, 刘春晓, 何建安. 深圳市常见食品中晚期糖基化终末产物含量分析[J]. 实用预防医学, 2019, 26(3): 297-300.
ZHU Feng, LIU Chun-xiao, HE Jian-an. Contents of advanced glycation end products in common foods in Shenzhen City. , 2019, 26(3): 297-300.
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2019, Vol. 26 
