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Healthy eating recommendations: Good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

dc.contributor.authorDel Castillo, María Dolores
dc.contributor.authorIriondo-DeHond, Amaia
dc.contributor.authorIriondo-DeHond, Maite
dc.contributor.authorGonzález-Bonet, Ileana
dc.contributor.authorMedrano, Alejandra
dc.contributor.authorFilip, Rosana
dc.contributor.authorUribarri, Jaime
dc.date.accessioned2022-01-03T18:53:17Z
dc.date.available2022-01-03T18:53:17Z
dc.date.issued2021
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/3700
dc.description.abstractThe present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceNutrition Research Reviews, 34(1), 48-63es_CL
dc.subjectAdvanced glycation end productses_CL
dc.subjectBodyes_CL
dc.subjectDietes_CL
dc.subjectHealthy nutritiones_CL
dc.subjectMaillard reactiones_CL
dc.subjectSustainable healthes_CL
dc.titleHealthy eating recommendations: Good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?es_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Medicinaes_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.uriwww.cambridge.org/core/journals/nutrition-research-reviews/article/healthy-eating-recommendations-good-for-reducing-dietary-contribution-to-the-bodys-advanced-glycationlipoxidation-end-products-pool/A5726F8BC09A108FA1F456D211C9C57Fes_CL
dc.ucm.doidoi.org/10.1017/S0954422420000141es_CL


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Atribución-NoComercial-SinDerivadas 3.0 Chile
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