Association of acrylamide dietary intake with glycation and oxidative status biomarkers and intakes of advanced glycation end-products or alpha-dicarbonyls

Association of acrylamide dietary intake with glycation and oxidative status biomarkers and intakes of advanced glycation end-products or alpha-dicarbonyls

Abstract Acrylamide, advanced glycation end products (AGEs), and alpha-dicarbonyls are formed during the thermal processing of foods. Their dietary intake raises potential health concerns. Using food frequency questionnaires on acrylamide-rich Slovak foods, we estimated dietary acrylamide intake in...

Full description

Saved in:
Bibliographic Details
Main Authors: Katarína Šebeková, Július Hodosy, Peter Celec, Lucie Marková, Dávid Miláček, Zuzana Ciesarová
Format: Article
Language:English
Published: Nature Portfolio 2025-04-01
Series:Scientific Reports
Subjects:
Dietary advanced glycation end-products
Dietary alpha-dicarbonyls
Food-frequency questionnaire
sRAGE
TBARS
FRAP
Online Access:https://doi.org/10.1038/s41598-025-98285-5
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1038/s41598-025-98285-5

Similar Items