Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

This review was written on behalf of the Iberoamerican AGE Group.

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Bibliographic Details
Main Authors: Castillo, M. Dolores del, Iriondo-DeHond, Amaia, Iriondo-DeHond, Maite, Gonzalez, Ileana, Medrano-Fernandez, Alejandra, Filip, Rosana, Uribarri, Jaime
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Cambridge University Press 2021
Subjects:Advanced glycation end products, Sustainable health, Maillard reaction, Body, Healthy nutrition, Diet,
Online Access:http://hdl.handle.net/10261/220125
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/100012818
http://dx.doi.org/10.13039/501100003329
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spelling dig-cial-es-10261-2201252021-09-07T11:59:05Z Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? Castillo, M. Dolores del Iriondo-DeHond, Amaia Iriondo-DeHond, Maite Gonzalez, Ileana Medrano-Fernandez, Alejandra Filip, Rosana Uribarri, Jaime Ministerio de Economía y Competitividad (España) Comunidad de Madrid Consejo Superior de Investigaciones Científicas (España) Advanced glycation end products Sustainable health Maillard reaction Body Healthy nutrition Diet This review was written on behalf of the Iberoamerican AGE Group. The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health. The SUSCOFFEE (AGL 2014-57239-R) and ALIBIRD-CM (S2013/ABI-2728) projects funded the present review. The project ‘Nuevos conocimientos para la sostenibilidad del sector cafetero’ funded by CSIC (201970E117) also funded the present review. Peer reviewed 2020-09-23T10:31:26Z 2020-09-23T10:31:26Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Nutrition Research Reviews 34(1): 48-63 (2021) 0954-4224 http://hdl.handle.net/10261/220125 10.1017/S0954422420000141 1475-2700 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# S2013/ABI-2728/ALIBIRD-CM info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57239-R Publisher's version https://doi.org/10.1017/S0954422420000141 Sí open Cambridge University Press
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
language English
topic Advanced glycation end products
Sustainable health
Maillard reaction
Body
Healthy nutrition
Diet
Advanced glycation end products
Sustainable health
Maillard reaction
Body
Healthy nutrition
Diet
spellingShingle Advanced glycation end products
Sustainable health
Maillard reaction
Body
Healthy nutrition
Diet
Advanced glycation end products
Sustainable health
Maillard reaction
Body
Healthy nutrition
Diet
Castillo, M. Dolores del
Iriondo-DeHond, Amaia
Iriondo-DeHond, Maite
Gonzalez, Ileana
Medrano-Fernandez, Alejandra
Filip, Rosana
Uribarri, Jaime
Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
description This review was written on behalf of the Iberoamerican AGE Group.
author2 Ministerio de Economía y Competitividad (España)
author_facet Ministerio de Economía y Competitividad (España)
Castillo, M. Dolores del
Iriondo-DeHond, Amaia
Iriondo-DeHond, Maite
Gonzalez, Ileana
Medrano-Fernandez, Alejandra
Filip, Rosana
Uribarri, Jaime
format artículo
topic_facet Advanced glycation end products
Sustainable health
Maillard reaction
Body
Healthy nutrition
Diet
author Castillo, M. Dolores del
Iriondo-DeHond, Amaia
Iriondo-DeHond, Maite
Gonzalez, Ileana
Medrano-Fernandez, Alejandra
Filip, Rosana
Uribarri, Jaime
author_sort Castillo, M. Dolores del
title Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
title_short Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
title_full Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
title_fullStr Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
title_full_unstemmed Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
title_sort healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
publisher Cambridge University Press
publishDate 2021
url http://hdl.handle.net/10261/220125
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/100012818
http://dx.doi.org/10.13039/501100003329
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