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Differential Effects of Dietary Patterns on Advanced Glycation end Products: A Randomized Crossover Study

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dc.contributor.authorKim, Yoona-
dc.contributor.authorKeogh, Jennifer B.-
dc.contributor.authorDeo, Permal-
dc.contributor.authorClifton, Peter M.-
dc.date.accessioned2022-12-26T12:46:26Z-
dc.date.available2022-12-26T12:46:26Z-
dc.date.issued2020-06-
dc.identifier.issn2072-6643-
dc.identifier.issn2072-6643-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/6545-
dc.description.abstractDietary advanced glycation end products (AGEs) are believed to contribute to pathogenesis of diabetes and cardiovascular disease. The objective of this study was to determine if a diet high in red and processed meat and refined grains (HMD) would elevate plasma concentrations of protein-bound AGEs compared with an energy-matched diet high in whole grain, dairy, nuts and legumes (HWD). We conducted a randomized crossover trial with two 4-week weight-stable dietary interventions in 51 participants without type 2 diabetes (15 men and 36 women aged 35.1 +/- 15.6 y; body mass index (BMI), 27.7 +/- 6.9 kg/m(2)). Plasma concentrations of protein-bound N epsilon-(carboxymethyl) lysine (CML), N epsilon-(1-carboxyethyl) lysine (CEL) and N delta-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were measured by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The HMD significantly increased plasma concentrations (nmol/mL) of CEL (1.367, 0.78 vs. 1.096, 0.65;p< 0.01;n= 48) compared with the HWD. No differences in CML and MG-H1 between HMD and HWD were observed. HMD increased plasma CEL concentrations compared with HWD in individuals without type 2 diabetes.-
dc.format.extent11-
dc.language영어-
dc.language.isoENG-
dc.publisherMDPI-
dc.titleDifferential Effects of Dietary Patterns on Advanced Glycation end Products: A Randomized Crossover Study-
dc.typeArticle-
dc.publisher.location스위스-
dc.identifier.doi10.3390/nu12061767-
dc.identifier.scopusid2-s2.0-85086398896-
dc.identifier.wosid000549296900001-
dc.identifier.bibliographicCitationNUTRIENTS, v.12, no.6, pp 1 - 11-
dc.citation.titleNUTRIENTS-
dc.citation.volume12-
dc.citation.number6-
dc.citation.startPage1-
dc.citation.endPage11-
dc.type.docTypeArticle-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusINSULIN SENSITIVITY-
dc.subject.keywordPlusLIPID-PEROXIDATION-
dc.subject.keywordPlusOXIDATIVE STRESS-
dc.subject.keywordPlusRED MEAT-
dc.subject.keywordPlusINFLAMMATION-
dc.subject.keywordPlusDIGESTION-
dc.subject.keywordPlusPLASMA-
dc.subject.keywordPlusSERUM-
dc.subject.keywordPlusRISK-
dc.subject.keywordPlusN-EPSILON-(CARBOXYMETHYL)LYSINE-
dc.subject.keywordAuthordietary advanced glycation products-
dc.subject.keywordAuthorcarboxymethyl-lysine (CML)-
dc.subject.keywordAuthorcarboxyethyl-lysine (CEL)-
dc.subject.keywordAuthormethylglyoxal-hydroimidazalone (MG-H1)-
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