Effects of advanced glycation end (age) and acrylamide compounds, and fast food consumption habits on health

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Food safety has become an area of primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods.

Journal of Food and Nutrition Sciences - Vol.20, No.3E, Year 2024

(Link to the journal issue: https://tapchidinhduongthucpham.org.vn/index.php/jfns/issue/view/49)

Author: Hoang Nam NGUYEN, Ngoc Van LE, Thi Minh Nguyet NGUYEN

Abstract

Background: Food safety has become an area of primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods. Many studies have shown that the formation of polluting and harmful compounds (acrylamides, AGEs) in foods processed at high temperatures is incompatible with unhealthy lifestyles such as the consumption of high-sugar products and alcoholic foods increase the risk of diseases such as diabetes, obesity, non-alcoholic fatty liver disease (NAFLD), alcoholic liver disease (ALD), cirrhosis, etc., and even cancer letters.

Scope and approach: This article summarizes the formation aspects of AGEs and acrylamide, the source of the formation of acrylamide, AGEs related to food processing and preservation has become an object of research and a significant concern for consumers, health authorities, food safety regulators, and the food industry. Phytochemicals derived from various plant species inhibit the formation of endogenous AGEs, contributing to health protection.

Key findings and conclusions: The study of AGEs and acrylamides is significant in food and human health. Understanding the impact of phytochemicals, lifestyle behaviors, food processing methods, and epigenetic mechanisms on AGE and acrylamide helps us better understand how to protect health in the future.

Keywords: Processed foods, acrylamide, AGEs, Maillard reaction, unhealthy lifestyle, disease risk

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Effects of advanced glycation end (age) and acrylamide compounds, and fast food consumption habits on health

An toàn thực phẩm đã trở thành một lĩnh vực được quan tâm hàng đầu trong nhiều thập kỷ qua, đặc biệt kể từ khi các thống kê xã hội học cho thấy có mối liên hệ tuyến tính giữa việc gia tăng mắc các bệnh mạn tính với trình độ công nghiệp hóa, trong đó gắn liền với ô nhiễm môi trường và quy mô của thực phẩm chế biến công nghiệp.

Tạp chí Dinh dưỡng & Thực phẩm - Tập 20, Số 3E, Năm 2024

(Link số tạp chí: https://tapchidinhduongthucpham.org.vn/index.php/jfns/issue/view/49)

Tác giả: Nguyễn Hoàng Nam, Lê Ngọc Vân, Nguyễn Thị Minh Nguyệt

Tóm tắt

Đặt vấn đề: An toàn thực phẩm đã trở thành một lĩnh vực được quan tâm hàng đầu trong nhiều thập kỷ qua, đặc biệt kể từ khi các thống kê xã hội học cho thấy có mối liên hệ tuyến tính giữa việc gia tăng mắc các bệnh mạn tính với trình độ công nghiệp hóa, trong đó gắn liền với ô nhiễm môi trường và quy mô của thực phẩm chế biến công nghiệp. Nhiều nghiên cứu đã chỉ ra sự hình thành các hợp chất gây ô nhiễm và gây hại đến sức khỏe (acrylamide, AGEs) có trong thực phẩm chế biến ở nhiệt độ cao hết hợp với lối sống không lành mạnh như tiêu thụ sản phẩm nhiều đường và thực phẩm có cồn, làm tăng nguy cơ bệnh tật như đái tháo đường, béo phì, gan nhiễm mỡ, xơ gan và thậm chí cả bệnh ung thư.

Phạm vi và cách tiếp cận: Bài báo này tóm tắt các khía cạnh hình thành acrylamide và AGEs; đối tượng nghiên cứu acrylamide và AGEs hình thành trong quá trình chế biến và bảo quản thực phẩm đã được người tiêu dùng, cơ quan y tế, cơ quan quản lý an toàn thực phẩm và ngành công nghiệp thực phẩm quan tâm. Các chất phytochemical có nguồn gốc từ các loài thực vật khác nhau có khả năng ức chế sự hình thành AGEs nội sinh, góp phần bảo vệ sức khỏe.

Các phát hiện và kết luận chính: Nghiên cứu về acrylamide và AGEs có ý nghĩa quan trọng đối với lĩnh vực chế biến thực phẩm và sức khỏe con người. Hiểu được vai trò của các hợp chất có hoạt tính sinh học, hành vi lối sống, phương pháp chế biến thực phẩm và cơ chế biểu sinh đối với acrylamide và AGEs giúp chúng ta hiểu rõ hơn về cách bảo vệ sức khỏe trong tương lai.

Từ khóa: Thực phẩm chế biến, acrylamide, AGEs, phản ứng Maillard, lối sống không lành mạnh, nguy cơ mắc bệnh

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