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Open Access

Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment

Qiaozhi Zhanga,1,, Huatao Lia,1, Ruixing Zhengb, Lili Caob, Shufen Zhangb, Shuifeng Zhangc, Huadong Shengc, Yuhao Jianga, Yanbo Wanga, Linglin Fua( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo 315048, China
National Pre-packaged Food Quality Supervision and Inspection Center (Zhejiang), Zhejiang Fangyuan Test Group Co., Ltd., Hangzhou 310018, China

1 These authors contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

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Highlights

• A UHPLC-MS/MS-based method was established for quantifying 10 major AGEs in foods.

• An AGE database of 334 foods items in Western and Chinese populations is presented.

• CML, MG-H1/3, MG-H2, and G-H1 are predominant AGEs detected in most food items.

• Susceptible ingredients and heating methods are main factors affecting AGEs formation.

• Contribution of food groups to daily AGE intake varied under different eating patterns.

Graphical Abstract

Abstract

Advanced glycation end-products (AGEs) are a group of heterogeneous compounds formed in heat-processed foods and are proven to be detrimental to human health. Currently, there is no comprehensive database for AGEs in foods that covers the entire range of food categories, which limits the accurate risk assessment of dietary AGEs in human diseases. In this study, we first established an isotope dilution UHPLC-QqQ-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods. The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations. Nε-Carboxymethyllysine, methylglyoxal-derived hydroimidazolone isomers, and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs. Total amounts of AGEs were high in processed nuts, bakery products, and certain types of cereals and meats (> 150 mg/kg), while low in dairy products, vegetables, fruits, and beverages (< 40 mg/kg). Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns, and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals. The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.

Keywords

Maillard reactionProcessed foodsAdvanced glycation end-productsDietary databaseExposure assessment

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Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 1917-1928
DOI: 10.26599/FSHW.2022.9250159
Cite this article:
Zhang Q, Li H, Zheng R, et al. Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment. Food Science and Human Wellness, 2024, 13(4): 1917-1928. https://doi.org/10.26599/FSHW.2022.9250159

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Received: 20 January 2023
Revised: 16 February 2023
Accepted: 09 April 2023
Published: 20 May 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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