18. AGEs 促進肌膚⿊黑⾊色素的⽣生成!
Lee, E. J., Kim, J. Y., & Oh, S. H. (2016). Advanced glycation end products (AGEs) promote melanogenesis through receptor for AGEs. Scientific reports, 6, 27848.
拿肌膚組織和 AGEs ⼀一起培養
24. AGEs 含量量爆炸性的增加!
未烹調
烤鴨的⽪皮
0 1,750,000 3,500,000 5,250,000 7,000,000
82,250
Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., ... & Vlassara, H. (1997). Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in
diabetic nephropathy. Proceedings of the National Academy of Sciences, 94(12), 6474-6479.
220 ℃
每 100 公克食物
25. AGEs 含量量爆炸性的增加!
烤過之後
烤鴨的⽪皮
0 1,750,000 3,500,000 5,250,000 7,000,000
6,259,000
Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., ... & Vlassara, H. (1997). Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in
diabetic nephropathy. Proceedings of the National Academy of Sciences, 94(12), 6474-6479.
76x
220 ℃
每 100 公克食物
26. 飲料也有 AGEs
雪碧
柳柳橙汁
茶茶
咖啡
可⼝口可樂
健怡可樂
0 2,500 5,000 7,500 10,000
9,500
8,500
2,200
2,025
600
475
雪碧 柳柳橙汁 茶茶 咖啡 可⼝口可樂 健怡可樂
每杯飲料含量量
Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., ... & Vlassara, H. (1997). Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in
diabetic nephropathy. Proceedings of the National Academy of Sciences, 94(12), 6474-6479.
27. 調味料
楓糖漿
⿊黑醋
醬油
0 2,250 4,500 6,750 9,000
8,700
2,100
795
楓糖漿 ⿊黑醋 醬油
每 15 毫升
Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., ... & Vlassara, H. (1997). Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in
diabetic nephropathy. Proceedings of the National Academy of Sciences, 94(12), 6474-6479.
28. ~30%
食物 AGEs 進入體內的量量
Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., ... & Vlassara, H. (1997). Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic
nephropathy. Proceedings of the National Academy of Sciences, 94(12), 6474-6479.
29. 2010 年年 | Journal of The American Dietetic Association
紐約健康成⼈人飲食 AGE 的攝取調查
URIBARRI J, WOODRUFF S, GOODMAN S, et al. Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet. Journal of the American Dietetic
Association 2010;110(6):911-16.e12. doi:10.1016/j.jada.2010.03.018.
< 7,500 KU > 15,000 KU
平均每⽇日攝取量量 14,700 KU(±680)
以⽔水煮、蒸或燉的⽅方式烹調
有吃適量量的蔬菜與⽔水果
30. 2016 | Endocrine Society
⾼高與低 AGE 飲食的界線
Caballero-Briones, A., Garay-Sevilla, M. E., Pérez-Vázquez, V., & Macías-Cervantes, M. (2016). Advanced Glycation End Products (AGEs) and Its Association with RAGE in Adipose Tissue,
Srage and HOMA-IR, in Adolescents with Obesity and High Ages Diet. In Obesity II (posters) (pp. FRI-626). Endocrine Society.
Low
10,000 KU
High
48. AGEs 排出體外的概略略
Koschinsky, T., He, C. J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., ... & Vlassara, H. (1997). Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in
diabetic nephropathy. Proceedings of the National Academy of Sciences, 94(12), 6474-6479.
無反應性
具反應性
有害
尿尿液
腎臟⾎血管
變成 AGE 的蛋⽩白質
出現新的 AGEs
60. ⽤用餐的順序能影響餐後⾎血糖(2)
原則
七
Shukla, A. P., Iliescu, R. G., Thomas, C. E., & Aronne, L. J. (2015). Food Order Has a Significant Impact on Postprandial Glucose and Insulin Levels. Diabetes care, 38(7), e98-e99.
6 位女性、5 位男性第⼆二型糖尿尿病患
碳⽔水化合物
麵包+柳柳橙汁
蛋⽩白質
去⽪皮雞胸⾁肉
蔬菜
蕃茄⽣生菜沙拉、⽔水煮花椰菜
碳⽔水化合物
麵包+柳柳橙汁
蛋⽩白質
去⽪皮雞胸⾁肉
蔬菜
蕃茄⽣生菜沙拉、⽔水煮花椰菜
A
B
15 分鐘
15 分鐘
61. ⽤用餐的順序能影響餐後⾎血糖(3)
原則
七
⾎血糖濃度(mg/dl)
70
102.5
135
167.5
200
0 min 30 min 60 min 120 min
A. 先吃麵包 B. 先吃⾁肉與沙拉
Shukla, A. P., Iliescu, R. G., Thomas, C. E., & Aronne, L. J. (2015). Food Order Has a Significant Impact on Postprandial Glucose and Insulin Levels. Diabetes care, 38(7), e98-e99.