Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine

ABSTRACT

N (6)-Carboxy-methyl lysine (CML), a biomarker of advanced glycation end products (AGE), is one of the hazardous substances from the food safety perspective. Recent researches have shown a direct relationship between consuming heat-treated foods with high carbohydrate, protein and fat content and increased levels of CML in food and body tissues which consequently has adverse effects on human health. In this review, the effect of several factors on CML formation was separately discussed in human body and food products. In the first part, the results of in vivo and in vitro researches including formation routes of biological CML; and impact of intrinsic and extrinsic factors on its formation were summarized. In the second part, the CML formation in the food products was reviewed emphasizing the role of processing/cooking method, food component and additives. Finally, the biological fate of dietary CML was discussed in which its accumulation and/or detoxification is associated with AGE receptors systems.

KEYWORDS:

• N- Carboxyl methyl lysine
• advance glycation end products
• Maillard reaction
• food safety

Highlights

• CML is one of the best indicators of AGE formation in various types of food.

• The daily intake of CML has increased due to the consumption of heat treated fast food.

• Dietary and biological CML level is considered as an important alarm for human health.

• Using polyphenols and changing diet style can reduce CML intake.

Acknowledgments

The vice chancellor of research of Tabriz University of Medical Sciences financially supported this paper (Grant No. 63957).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Tabriz University of Medical Sciences [63957].