深圳市常见食品中晚期糖基化终末产物含量分析

目的 检测分析深圳市常见食品中晚期糖基化终末产物(advanced glycation end products, AGEs)代表物羧甲基赖氨酸(carboxymethyllysine, CML)的含量,提出合理的人群膳食建议。方法 根据深圳市膳食调查结果,选择市民摄入量较大的11类食品,包括谷类及其制品、肉类及其制品、水产品、豆类和坚果制品、蛋及蛋制品、乳及乳制品、薯类及其制品、糖果蜜饯、调味品、饮料、水果蔬菜,均来自大型超市和大型餐饮店。采用竞争法酶联吸附试验(enzyme linked immunosorbent assay, ELISA)对采样食品中的CML含量进行检测。结果 检测结果显示,不同种类的食品CML含量差异较大,调味品CML含量最高可达(628.60±194.61)mg/kg,含量最低则为液态奶(3.39±0.98)mg/kg,由高到低为调味品、肉类、糖果蜜饯、乳类、谷类、豆类与坚果、水产品、蛋制品、薯类、饮料、水果蔬菜,其中调味品、水果蔬菜与其他各组间差异均有统计学意义(P<0.05)。不同烹饪方式的食物CML含量由大到小排序为焙烤(44.45±11.82 mg/kg)、油炸(36.78±7.24 mg/kg)、煎炒(29.83±8.39 mg/kg)、蒸煮(16.64±5.33 mg/kg),其中焙烤与油炸、油炸与煎炒间差异有统计学意义(P<0.05),煎炒与蒸煮间差异有统计学意义(P<0.01)。结论 深圳市常见食品的CML含量高,从通过减少外源性AGEs摄入来维护健康的角度讲,建议人群食用少油少盐及未经长时间发酵腌制的食品,制作食物时尽量采用煎炒、蒸煮等方式,减少油炸、焙烤食品的摄入。

Contents of advanced glycation end products in common foods in Shenzhen City

Objective To quantify advanced glycation end products (AGEs) in common foods sold in Shenzhen City by detection of carboxymethyllysine (CML), and to suggest practical recommendations about diet. Methods According to the results of a dietary survey in Shenzhen City, eleven categories of foods which were popular in citizens were collected from shopping malls and large restaurants, including cereals and cereal products, meat and meat products, aquatic products, bean and nut products, eggs and egg products, milk and dairy products, potatoes and their products, sweets and preserved fruit, condiments, beverage, fruit and vegetables. The content of CML in each food samples was measured using enzyme linked immunosorbent assay (ELISA). Results ELISA results demonstrated that the CML contents of different foods varied greatly. The CML content was found to be the highest in condiments ((628.60±194.61) mg/kg), followed by meat and meat products, sweets and preserved fruit, dairy products, cereals and cereal products, bean and nut products, aquatic products, eggs and egg products, potatoes and their products, beverage, fruit and vegetables, and liquid milk ((3.39±0.98) mg/kg). There were statistically significant differences in the CML content between condiments, fruit and vegetables and other foods (P<0.05). The CML content was observed to be the highest in barbecued food (44.45±11.82) mg/kg), followed by deep-fried food (36.78±7.24 mg/kg), stir-fried food (29.83±8.39 mg/kg)and steamed and poached food(16.64±5.33 mg/kg).The CML content showed statistically significant differences between barbecued food and deep-fried food (P<0.05), between deep-fried food and stir-fried food (P<0.05) as well as between stir-fried food and steamed and poached food (P<0.01). Conclusions The content of CML is observed to be higher in the common foods in Shenzhen City. In terms of maintaining health by reducing the intake of exogenous AGEs, people should eat food with less oil and salt and food that has not been fermented and pickled for a long time, consume food that has been stir-fried or poached, and decrease the intake of deep-fried and barbecued food.