X-Message-Number: 25215
Date: Sat, 4 Dec 2004 12:43:11 -0800 (PST)
From: Doug Skrecky <>
Subject: What is the healthiest diet?

At a guess, it might be a low GI, high ORAC, low AGE Diet, or GOAD if you
like acronyms.

The Glycemic Index database can be found at:
(Am J Clin Nutr 2002;76:5-56)

A part of the ORAC database can be found at:
ORAC = Oxygen Radical Absorbance Capacity
(J Agric Food Chem 2004;52:4026-4037)

The AGE database is not yet freely available on the web.
(sigh) All I could find was a very small extract from this database:

The abstract associated with the AGE database is below:
J Am Diet Assoc. 2004 Aug;104(8):1287-91.
Advanced glycoxidation end products in commonly consumed foods.
  OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives
of glucose-protein or glucose-lipid interactions, are implicated in the
complications of diabetes and aging. The objective of this article was to
determine the AGE content of commonly consumed foods and to evaluate the
effects of various methods of food preparation on AGE production. DESIGN:
Two-hundred fifty foods were tested for their content in a common AGE
marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked
immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and
protein AGEs were represented in units of AGEs per gram of food. RESULTS:
Foods of the fat group showed the highest amount of AGE content with a
mean of 100+/-19 kU/g. High values were also observed for the meat and
meat-substitute group, 43+/-7 kU/g. The carbohydrate group contained the
lowest values of AGEs, 3.4+/-1.8 kU/g. The amount of AGEs present in all
food categories was related to cooking temperature, length of cooking
time, and presence of moisture. Broiling (225 degrees C) and frying
(177 degrees C) resulted in the highest levels of AGEs, followed by
roasting (177 degrees C) and boiling (100 degrees C). CONCLUSIONS: The
results indicate that diet can be a significant environmental source of
AGEs, which may constitute a chronic risk factor for cardiovascular and
kidney damage

Rate This Message: http://www.cryonet.org/cgi-bin/rate.cgi?msg=25215