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

  • María Dolores del Castillo (a1), Amaia Iriondo-DeHond (a1), Maite Iriondo-DeHond (a2), Ileana Gonzalez (a3), Alejandra Medrano (a4), Rosana Filip (a5) and Jaime Uribarri (a6)...

Abstract

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.

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This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.

Corresponding author

*Corresponding author: María Dolores del Castillo, email mdolores.delcastillo@csic.es

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Keywords

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

  • María Dolores del Castillo (a1), Amaia Iriondo-DeHond (a1), Maite Iriondo-DeHond (a2), Ileana Gonzalez (a3), Alejandra Medrano (a4), Rosana Filip (a5) and Jaime Uribarri (a6)...

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