Fluorescent advanced glycation end products contents in foods and culinary preparations

Total advanced glycation end products (AGEs) content of a food is based on its fluorescent and non-fluorescent AGEs contents. However, fluorescent AGEs contents in foods and food preparations are still unknown. Therefore, in this study we assessed that content by Fluorescence Spectroscopy in triplicate food samples. Fluorescent AGEs contents are higher in processed and ultra-processed foods; and deep-fried, grilled, boiled after stir-fried, oil-free fried (air fryer), barbecue, and roasted foods. While unprocessed foods have high fluorescent AGEs contents when prepared using dry heat; boiled foods, fruits, vegetables, milk, and milk products have low contents. Fluorescent AGEs contents were similar among carbohydrate-, protein-, and fat-rich foods. The results of this study expand the available data on foods fluorescents contents, which can be used in association with the previously published data in clinical studies and clinical practice. • Boiled foods have less fluorescent dietary advanced glycation end products (dAGEs). • Fluorescent dAGEs content of foods prepared by dry heat are higher. • Processed and ultra-processed foods have high fluorescent dAGEs contents. • Unprocessed foods have high fluorescent dAGEs contents if prepared by dry heat. • High-carbohydrate, protein, and fat foods have similar fluorescent dAGEs contents.