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

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Food Science and Human Wellness 2024年第4期13卷 1917-1928页

作者： Qiaozhi Zhang Huatao Li Ruixing Zheng Lili Cao Shufen Zhang Shuifeng Zhang Huadong Sheng Yuhao Jiang Yanbo Wang Linglin Fu Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Ningbo Academy of Product and Food Quality Inspection(Ningbo Fibre Inspection Institute) Ningbo 315048China National Pre-packaged Food Quality Supervision and Inspection Center(Zhejiang) Zhejiang Fangyuan Test Group Co.Ltd.Hangzhou 310018China

Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed 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 UHPLCQq Q-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(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.

关键词： Advanced glycation end-products Maillard reaction processed foods Dietary database Exposure assessment

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An investigation of the formulation and nutritional composition of modern meat analogue products

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Food Science and Human Wellness 2019年第4期8卷 320-329页

作者： Benjamin M.Bohrer Department of Food Science University of Guelph50 Stone Road East GuelphOntarioN1G 2W1Canada

Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.

关键词： Plant-based meat Simulated meat Meat alternatives processed foods Protein foods

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维普期刊数据库

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Nutritional quality of pre-packaged foods in China under two warning labelling models

Nutritional quality of pre-packaged foods in China under two...

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中国营养学会第十五届全国营养科学大会

作者： Yuan Li Jingmin Ding Le Dong Huijun Wang Jiguo Zhang Wenwen Du Puhong Zhang The George Institute for Global Health at Peking University Health Science Centre National Institute for Nutrition and Health Chinese Centre for Disease Control and Prevention

Objective: Growing evidence has shown that ultra-processed foods were significantly associated with increased risks of obesity and other noncommunicable diseases. Front-of-package(FOP) labels were recommended by many countries to promote healthy choice of pre-packaged foods, among which warning labelling, increasingly adopted in Latin Countries, was proved most effective in reducing the choice of unhealthy foods. The aim of this study is to evaluate the healthiness of pre-packaged foods in China using two warning labelling models, so as to provide policy reference for the development of FOP in China. Methods This study used nutrients and ingredients data of pre-packaged foods in China collected from supermarkets and retail stores during 2017 to 2020 using foodswitch China applications through designated collecting in particular areas and crowdsourcing across the country. The data were classified into 18 groups according to the food categorization system developed by the Food Monitoring Group at The George Institute Global Health as part of The International Network for Food and Obesity/non-communicable diseases Research, Monitoring and Action Support(INFORMAS). A total of 14 eligible groups of foods data were included for analysis. The 4 excluded food groups were 1) Vitamins and supplements;2) Alcohol;3) Special foods;4) foods unable to be categorized. foods were classified into 4 processed levels according to NOVA classification system(1, unprocessed or minimally processed;2, processed culinary ingredients;3, processed and 4, ultra-processed). Two warning labelling models including the Pan American Health Organization Nutrient Profile Model(PAHO NP model) and Chilean nutrient profile models(Chilean NP model) were employed to assess the nutritional quality of collected foods under the eligibility of processed and ultra-processed foods. Total sugars instead of free sugars were measured in PAHO NP model given the shortage of free sugar values. Daily reference intakes in China were also used for all foods as a measu

关键词： Nutrient profiling Labelling Front-of-package labels Warning Labels processed foods Pre-packaged foods Food policy

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