Intake of dietary advanced glycation end products influences inflammatory markers, immune phenotypes, and antiradical capacity of healthy elderly in a little-studied population.

Ali Madi Almajwal,Iftikhar Alam,Graham Pawelec,Suhail Razak,Wajid Alam,Mahmoud Abulmeaty

doi:10.1002/fsn3.1389

Abstract

Dietary advanced glycation end products (dAGE) have profound negative effects on overall health, and their intake must be assessed. In this cross‐sectional study, we investigated dAGE intake of 337 adult participants (180/157:M/F; age range 50–73 years). Data were collected on anthropometrics, body composition, dietary intake, selected blood biochemistry, immunological parameters, and antiradical capacity (50% hemolysis time; HT50). From the dietary data, dAGEs and phytochemical index (PI) were calculated. Mean BMI, % body fat (%BF), and fasting plasma glucose were all within the accepted normal range. Subjects with high dAGE intake had higher %BF, higher energy intake, and lower PI. They tended to have lower CD4/CD8 ratios and higher proportions of B cells and NK cells, but had significantly higher hs‐CRP levels and lower HT50 values. Results on HT50 suggested that being >60 years of age enhanced dAGE‐associated impairment of defense capacity in both those with low and high HT50 compared with those <60 years of age. Thus, overall dAGE consumption was high, but elderly participants had lower dAGE intake than younger adults. Indicators of nutritional status and immunological parameters of the subjects were found to be associated with dAGE intake, suggesting a potential impact on health.

Highlights

Consumption of extremely highly processed foods has greatly increased throughout the world (Cordain et al, 2005)
It seems that high intake of phytochemical-rich foods (PI score: >20) despite high dietary advanced glycation end products (dAGEs) intake might have protected these individuals against the effects of dAGEs, and they did not experience an abnormal change in their hs-C-reactive protein (CRP) concentration
On further careful analysis of their dietary habits, we found that these subjects habitually consumed higher amounts of raw green leafy vegetables added with lemon extract and/or vinegar to foods with higher dAGE contents

Summary

Introduction

Consumption of extremely highly processed foods has greatly increased throughout the world (Cordain et al, 2005). In addition to many other alterations, this change in diet has been related to increased exposure to advanced glycation end products (AGEs), formed in foods mainly by the action of nonenzymatic browning. AGEs are thought to improve flavor, color, and shelf-life of the processed foods. For example, an excessive intake of AGEs can lead to a number of health disorders (Uribarri et al, 2007, 2010, 2014, 2015). AGEs are produced inside the body during digestion, absorption, and metabolism. This is the serum/endogenous source of AGEs (sAGEs). Foods are the main exogenous source of AGEs (dietary AGEs or dAGEs) and significantly

Results

Discussion

Conclusion