Besin Hazırlama Ve Pişirme Yöntemlerinin İleri Glikasyon Son Ürünleri Üzerine Etkisi

Yıl 2022, Cilt: 6 Sayı: 2, 275 - 281, 29.06.2022

Burak Erim , Erdi Ergene , Canan Hecer

Öz

Besinlerin ısıl işlem görmeleri çeşitli yeni bileşiklerin oluşumuna yol açar. Bunlar heterosiklik aminler, akrilamid ve ileri glikasyon son ürünleri (İGSÜ'ler) gibi zararlı bileşiklerdir. İGSÜ'ler diyabet, kardiyovasküler hastalık ve artrit gibi birçok kronik hastalıkla ilişkilidir. İGSÜ’ler indirgen şekerler ile proteinlerin, lipitlerin veya nükleik asitlerin serbest amino grupları arasında oluşan reaksiyonlardan kaynaklanan geniş ve heterojen bir bileşik grubudur. Son yıllarda sağlıksız beslenme ve hareketsiz yaşam önemli derecede artmıştır. Bu durum, ekzojen İGSÜ alımının ve endojen olarak üretim miktarının artmasına yol açmaktadır. Literatür taraması olarak yapılan bu çalışmanın amacı İGSÜ’lerin sağlık üzerine olan olumsuz etkilerine karşı dikkat çekmek ve bireyleri sağlıklı besin hazırlama ve pişirme yöntemleri yönünden bilinçlendirmektir.

Anahtar Kelimeler

Besin hazırlama, ileri glikasyon son ürünleri, pişirme yöntemleri

The Effect Of Food Preparation And Cooking Methods On Advanced Glycation End Products

Öz

Heat treatment of foods leads to the formation of various new compounds. They are harmful compounds such as heterocyclic amines, acrylamide and advanced glycation end products (İGSÜ). İGSÜs are associated with many chronic diseases such as diabetes, cardiovascular disease, and arthritis. İGSÜs are a large and heterogeneous group of compounds resulting from reactions between reducing sugars and free amino groups of proteins, lipids, or nucleic acids. In recent years, unhealthy nutrition and sedentary life has increased significantly. This leads to an increase in the production of exogenous İGSÜ and endogenous production. The aim of this study is to draw attention to the negative effects of İGSÜs on health and to inform individuals about healthy food preparation and cooking methods.

Anahtar Kelimeler

Food preparation, advanced glycation end products, cooking methods

Kaynakça

• Bayındır Gümüş, A., Yardımcı, H. (2019). Pişirme sonucu meydana gelen mutajenik karsinojenik bileşikler. Anadolu Hemşirelik ve Sağlık Bilimleri Dergisi, 22(2), 136-141.
• Baysal, A. (2007). Beslenme (11.Baskı). Ankara: Hatiboğlu Yayınevi.
• del Castillo, M. D., Iriondo-DeHond, A., Iriondo-DeHond, M., Gonzalez, I., Medrano, A., Filip, R., Uribarri, J. (2020). Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? Nutrition Research Reviews, 34(1), 48-63. Doi: 10.1017/S0954422420000141
• Eraslan, N. (2017). Pişirme Yöntemleri (3.Geliştirilmiş Baskı). Ankara: Nobel Akademik Yayıncılık.
• Erim, B. (2019). Üniversite öğrencilerinde tahmini “ileri glikasyon son ürünleri (AGE)” alım düzeylerinin belirlenmesi. Yüksek Lisans Tezi, İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul
• Garay-Sevilla, M. E., Luevano-Contreras, C., Chapman-Novakofski, K. (2016). Nutritional Modulation of Advanced Glycation End Products. In: Malavolta, M. ve Mocchegiani, E. (Eds.), Molecular Basis of Nutrition and Aging: A Volume in The Molecular Nutrition Series. DOI: 10.1016/B978-0-12-801816-3.00020-0
• Gill, V., Kumar, V., Singh, K., Kumar, A., Kim, J. J. (2019). Advanced Glycation End Products (Ages) May Be A Striking Link Between Modern Diet And Health. Biomolecules, 9(12), 888. DOI: 10.3390/biom9120888
• Gökdemir, A. (2012). Pişirme Yöntemleri 1 - 2. Ankara: Detay Yayıncılık.
• Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J., Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association, 104(8),1287-1291
• Guilbaud, A., Niquet-Leridon, C., Boulanger, E., Tessier, F. (2016). How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body? Foods, 5(4),84. DOI:10.3390/foods5040084
• He, C., Sabol, J., Mitsuhashi, T., Vlassara, H. (1999). Dietary glycotoxins: Inhibition of reactive products by aminoguanidine facilitates renal clearance and reduces tissue sequestration. Diabetes, 48(6), 1308-1315.
• Inan-Eroglu, E., Ayaz, A., Buyuktuncer, Z. (2020). Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: A comprehensive review of experimental studies. Nutrition Research Reviews, 33(1), 77-89.
• Karabudak, E., Yılmaz, B. (2018). Diyet kaynaklı ileri glikasyon son ürünleri ve sağlık üzerine etkileri. Acibadem Üniversitesi Sağlik Bilimleri Dergisi, 9(4), 349-356.
• MEB (2015). Yemek Pişirme. Ankara. www.megep.meb.gov.tr/mte_program_modul/moduller_pdf/Yemek%20Pi%C5%9Firme.pdf
• Nowotny, K., Schröter, D., Schreiner, M., Grune, T. (2018). Dietary advanced glycation end products and their relevance for human health. Ageing Research Reviews, 47, 55-66.
• Sergi, D., Boulestin, H., Campbell, F. M., & Williams, L. M. (2021). The role of dietary advanced glycation end products in metabolic dysfunction. Molecular Nutrition and Food Research, 65(1):e1900934. DOI: 10.1002/mnfr.201900934
• Sharma, C., Kaur, A., Thind, S. S., Singh, B., Raina, S. (2015). Advanced glycation End-products (AGEs): an emerging concern for processed food industries. Journal of Food Science and Technology, 52(12), 7561-7576.
• Snelson, M., Coughlan, M. T. (2019). Dietary advanced glycation end products: Digestion, metabolism and modulation of gut microbial ecology. Nutrients,11(2):215.
• Turner, D., Findlay, V. (2017). Biological Implications of Diet-Derived Advanced Glycation End Products on Carcinogenesis (ss. 189-202). Florida: CRP Press.
• Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X. U. E., Pyzik, R., Yong, A., Striker, G. E. (2010). AGE’s in foods and practical ways to reduce them. Journal of the American Dietetic Association, 110(6), 911-916.
• Uribarri, J., del Castillo, M. D., de la Maza, M. P., Filip, R., Gugliucci, A., Luevano-Contreras, C., Macías-Cervantes, M. H., Markowicz Bastos, D. H., Medrano, A., Menini, T., Portero-Otin, M., Rojas, A., Sampaio, G. R., Wrobel, K.,
• Wrobel, K., Garay-Sevilla, M. E. (2015). Dietary advanced glycation end products and their role in health and disease. Advances in Nutrition, 6(4), 461-473.
• Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911-916.
• Vlassara, H., Uribarri, J., Cai, W., Striker, G. (2008). Advanced glycation end product homeostasis: Exogenous oxidants and innate defenses. Journal of the American Dietetic Association, 1126, 46–52.
• Yılmaz, B., Karabudak, E. (2016). Besinlerdeki ileri glikasyon son ürünleri ve azaltma yöntemleri. Beslenme ve Diyetetik Dergisi, 44(3), 280-288.
• Zhang, Q., Wang, Y., Fu, L. (2020). Dietary advanced glycation end-products: Perspectives linking food processing with health implications. Comprehensive Reviews in Food Science and Food Safety, 19, 2559–2587.