Pan European Networks - Horizon 2020 - page 46

Assessing AGEs
Documenting their findings in
The Journal of
Alzheimer’s Disease,
Perrone and Grant
detailed how their study was based on research
originally undertaken at the Icahn School of
Medicine at Mount Sinai in New York City.
Scientists assessed the AGE content of 549
foods when cooked using different methods,
and the results showed that the higher the
cooking temperature, the higher the AGE
content of the food. Writing in their journal
paper, Perrone and Grant said: ‘100g of raw
beef had 707kU of AGEs, but 100g of roast
beef had 6,071kU.’
Perrone and Grant advanced this initial
research by assessing national diets using food
frequency questionnaires or data from national
dietary supply values from the Food and
Agriculture Organization of the United Nations.
By assessing these statistics along with data
garnered from cooking food at a range of
different temperatures, the unfortunate
discovery of AGEs as a biomarker of Alzheimer’s
was noted.
To find out more about the study, Portal spoke
to Perrone, who began by outlining how an
analysis of the food intake of over 2,000
patients was made and how an assessment
was then undertaken of the different AGE
contents. Perrone set out how she calculated
the AGE content of such foods and found that
there was “almost a perfect correlation with
Alzheimer’s disease”.
“Data regarding meat in the clinical study
corresponded to a high AGE content, and the high
AGE content perfectly correlated with increased
incidences of Alzheimer’s disease,” she said.
“One of my roles is to find new biomarkers. It
is not possible to demonstrate links between
AGEs and Alzheimer’s simply with statistics –
A
new investigation, led in part by a Marie Skłodowska-Curie
Action (MSCA) fellow, has found that national diets with a
high intake of meat and cooked foods can increase the
prevalence of developing Alzheimer’s disease, a form of dementia,
as well as other degenerative and chronic diseases. The research
rests on the quantity of advanced glycation end products (AGE) in
the human body – ‘a group of compounds that are combinations of
sugars, proteins and other large molecules’, according to the
European Commission, which supported the study.
The new findings are the work of MSCA-funded biological researcher Dr
Lorena Perrone of the Université de Poitiers, western-central France, and
physicist Dr William B Grant of the Sunlight, Nutrition and Health Research
Center in San Francisco, California, in the United States. Whilst AGEs are
produced naturally by the body, they can also be formed when food is
cooked at high temperatures, added to processed foods to increase
flavour, taste and texture, or inserted into the feed of animals, though
this can be regulated. Comparing the content of AGEs in national diets
with the rates of total AGEs in people suffering with Alzheimer’s, it was
found that the greater presence of these substances directly correlated
with an increased likelihood of developing this form of dementia.
I S S U E S I X
H O R I Z O N 2 0 2 0 P R O J E C T S : P O R TA L
46
N E U R O D E G E N E R AT I O N
AGE of Alzheimer’s
Marie Skłodowska-Curie Action fellow
Dr Lorena Perrone
tells
Portal
how
consuming foods with a high AGE content can lead to the development of
Alzheimer’s, and details potential solutions
AGEs are added to
processed food and
pre-prepared meals to
improve taste
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