Comment on 'Advanced glycation endproducts in food and their effects on health' by Poulsen et al. (2013) Food and Chemical Toxicology 60,10-37

摘要

We have read with great interest the recently published article by Poulsen et al. entitled "Advanced glycation endproducts in food and their effects on health" (Poulsen et al., 2013). The article provides an excellent overview on clinical and preclinical data related to the importance of advanced glycation endproducts (AGEs) for triggering cardiovascular and metabolic disturbances. While data from in vitro and in vivo studies in animal models have largely contributed to our present understanding of mechanisms triggering the partly deleterious effects of AGEs, Poulsen et al. have comprehensively presented the difficulties to extrapolate these data to humans, since rodents are not used to eating heat-treated foods. Furthermore, our knowledge regarding AGEs effects in humans are derived from AGEs-rich diets, e.g. from studies where changes in cooking methods were used to increase AGEs content in the food. Poulsen et al. have correctly highlighted that other processes, besides the formation of AGEs, also take place when foods are heated (e.g. degradation and oxidation of heat-sensitive compounds, including vitamins and other bioactive compounds) and might partly explain the findings. The authors therefore concluded that a diet restricted in AGEs has been shown to have beneficial effects in healthy individuals, but the effects cannot be finally attributed to the AGEs content per se.