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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2006, Number 3

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Rev Salud Publica Nutr 2006; 7 (3)

Un enfoque pendiente para la salud pública en México: productos tóxicos de la glicación de proteínas en los alimentos

Sumaya-Martínez MT, Padilla MEP, Sampedro PJG

Language: Spanish
References: 59
Page:
PDF size: 86.00 Kb.


ABSTRACT

Currently it is known that fried, roasted or beaked foods contain high concentrations of toxic carbohydrates derivatives called glycotoxins. These toxic compounds are largely formed at elevated temperatures during cooking. In humans and animal models the intake of dietary glycotoxins has been related to secondary complications in diabetes and also to an increase in the incidence of some classes of cancer. The presence of glycotoxins in foods is a recent finding and therefore, information of their negative effects in humans is scarce between nutritional and health professionals. In Mexico, the management in the intake of dietary glycotoxins is not considered by the guidelines for prevention and attention for diabetes mellitus type 2. Furthermore, a regulation on the concentration of glycotoxins presented in industrially processed foods is far to be considered.


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