Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

Abstract Background & aims: To our knowledge the association between dietary advanced glycation end-products (dAGEs) and cardiometabolic disease is limited. Our aim was to examine the association between dAGEs and serum concentration of carboxymethyl-lysine (CML) or soluble receptor advanced glycation end-products (sRAGEs), and to assess the difference on dAGEs and circulating AGEs according to lifestyle and biochemical measures. Methods and results: 52 overweight or obese adults diagnosed with type 2 diabetes were included in this cross-sectional analysis. dAGEs were estimated from a Food Frequency Questionnaire (FFQ) or from a FFQ þ Home Cooking Frequency Questionnaire (HCFQ). Serum concentrations of CML and sRAGEs were measured by ELISA. Correlation tests were used to analyze the association between dAGEs derived from the FFQ or FFQ þ HCFQ and concentrations of CML or sRAGEs. Demographic characteristics, lifestyle factors and biochemical measures were analyzed according to sRAGEs and dAGEs using student t-test and ANCOVA. A significant inverse association was found between serum sRAGEs and dAGEs estimated using the FFQ þ HCFQ (r Z 0.36, p Z 0.010), whereas no association was found for dAGEs derived from the FFQ alone. No association was observed between CML and dAGEs. dAGEs intake estimated from the FFQ þ HCFQ was significantly higher among younger and male participants, and in those with higher BMI, higher Hb1Ac levels, longer time with type 2 diabetes, lower adherence to Mediterranean diet, and higher use of culinary techniques that generate more AGEs (all p values p < 0.05). Conclusions: These results show knowledge on culinary techniques is relevant to derive the association between dAGEs intake and cardiometabolic risk factors

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found

Bioaccessibility of rutin, caffeic acid and rosmarinic acid: influence of the in vitro gastrointestinal digestion models

The bioaccessibility and antioxidant activity of rutin, caffeic acid and rosmarinic acid were evaluated using three in vitro gastrointestinal digestion models: filtration, centrifugation and dialysis. At intestinal level, a significant degradation of all compounds was observed when results were expressed on concentration basis (mg/mg lyophilised sample), mainly due to the dilution effect that occurs during digestion. However, when results were expressed as absolute amounts (total mg in the digested fraction), this degradation was much lower, or even absent in the case of rutin. Moreover, bioaccessibility (in terms of total mg) was higher in filtration and centrifugation than in the dialysis method. A significant reduction of antioxidant activity was observed after intestinal digestion of the three standards, regardless of the method used. In conclusion, the methodology and units used to report results are two critical parameters to take into account in bioaccessibility studies

Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: influence of an in vitro gastrointestinal digestion

Melissa officinalis, Lavandula latifolia and Origanum vulgare are widely used medicinal plants and spices. Their extracts were evaluated as potential antioxidants for functional food formulations. After being submitted to an in vitro gastrointestinal digestion, all the extracts showed antioxidant activity (measured by DPPH, ABTS, FRAP, TPC). Furthermore, their main polyphenols maintained high stability. Biological activity was measured using Caenorhabditis elegans, which is a widely used model in this context. Treatments of 50 and 100 µg/mL of M. officinalis significantly attenuated juglone-induced stress in the survival assay performed; moreover, all tested concentrations decreased intracellular ROS. Lavandula latifolia and O. vulgare had no significant effect against acute stress in the survival assay, but significantly decreased ROS basal levels. GST-4 expression under juglone-induced oxidative stress was significantly down-regulated by treatment with the three plant extracts (up to 63%). Besides, similar biological activity of all digested extracts was demonstrated in all in vivo assays

Bioactive compounds for functional foods: delivery systems, bioaccessibility and biological activity

Issues related to bioaccessibility of bioactive compounds provide valued information for designing functional foods. Relevant bioactive compounds, such as phenolic compounds from plant extracts, omega 3 fatty acids and α-lipoic acid have been evaluated as potential functional ingredients for the development of new healthier food formulations. This evaluation has addressed bioaccessibility, biological activity and chemical, methodological and technological aspects. In vitro gastrointestinal digestion models are a valuable tool for assessing the bioaccessibility of bioactive compounds, being the interpretation of results highly influenced by the methodology applied. Phenolic compounds from extracts of Melissa officinalis L., Origanum vulgare L. and Lavandula latifolia Medicus were chemically characterized. After an in vitro gastrointestinal digestion, compounds responsible for the antioxidant activity of these extracts remained bioaccessible and showed biological activity in the Caenorhabditis elegans nematode model. Emulsion-based delivery systems (O/W emulsions and gelled emulsions) showed to be an effective strategy to increase the bioaccessibility of long chain omega 3 fatty acids and the antioxidant properties of an aqueous extract of M. officinalis. The supplementation of eicosapentaenoic acid and α-lipoic acid in overweight/obese women following a hypocaloric diet had a positive influence in the plasma lipid profile of the volunteers. Therefore, the bioactive compounds and delivery systems studied in this work are promising ingredients to design bioaccessible functional foods that contribute to promote human health

Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

Abstract Background & aims: To our knowledge the association between dietary advanced glycation end-products (dAGEs) and cardiometabolic disease is limited. Our aim was to examine the association between dAGEs and serum concentration of carboxymethyl-lysine (CML) or soluble receptor advanced glycation end-products (sRAGEs), and to assess the difference on dAGEs and circulating AGEs according to lifestyle and biochemical measures. Methods and results: 52 overweight or obese adults diagnosed with type 2 diabetes were included in this cross-sectional analysis. dAGEs were estimated from a Food Frequency Questionnaire (FFQ) or from a FFQ þ Home Cooking Frequency Questionnaire (HCFQ). Serum concentrations of CML and sRAGEs were measured by ELISA. Correlation tests were used to analyze the association between dAGEs derived from the FFQ or FFQ þ HCFQ and concentrations of CML or sRAGEs. Demographic characteristics, lifestyle factors and biochemical measures were analyzed according to sRAGEs and dAGEs using student t-test and ANCOVA. A significant inverse association was found between serum sRAGEs and dAGEs estimated using the FFQ þ HCFQ (r Z 0.36, p Z 0.010), whereas no association was found for dAGEs derived from the FFQ alone. No association was observed between CML and dAGEs. dAGEs intake estimated from the FFQ þ HCFQ was significantly higher among younger and male participants, and in those with higher BMI, higher Hb1Ac levels, longer time with type 2 diabetes, lower adherence to Mediterranean diet, and higher use of culinary techniques that generate more AGEs (all p values p < 0.05). Conclusions: These results show knowledge on culinary techniques is relevant to derive the association between dAGEs intake and cardiometabolic risk factors

Development and validation of a new home cooking frequency questionnaire: A pilot study

Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to preliminarily assess its psychometric properties. For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. The content validity index for scale and item level values provided evidence of the content validity for relevance and clarity. Criterion validity analysis showed intraclass correlation coefficients ranged from 0.31−0.69. Test−retest reliability coefficients ranged from 0.49−0.92, with ƙ values > 0.44. Overall Cronbach’s alpha was 0.90. In conclusion, the HCFQ is a promising tool with sound content and face validity, substantial criterion validity, and adequate reliability. This 174-item HCFQ is the first questionnaire to assess how often people cook and which cooking methods they use at home