Introduction Advanced glycation end products (AGEs) are brown substances formed in the late stage of glycation reaction between glucose or other reducing sugars and free amino groups in proteins, nucleic acids or lipids. Vlassara H, Uribarri J. Glycoxidation and diabetic complications: Modern lessons and a warning? A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. How To Reduce Advanced Glycation End Products (AGEs) AGEs (sometimes called glycotoxins) are harmful to the body and are associated with increased cardiovascular diseases, inflammation and. 2019;15(3):213-223. doi: 10.2174/1573399814666180924113442. eCollection 2021. Before Preparation of common foods under varying conditions of water and heat had a different effect on dAGE content. Another limitation is that only two of many AGEs have been measured. Im sure there are varying degrees of AGEs depending on the duration of roasting and the temperature at which the roasting is done. The site is secure. Based on the findings, dry heat promotes new dAGE formation by >10- to 100-fold above the uncooked state across food categories. Database of combined methylyglyoxal (MG) and carboxymetyllysine (CML) content of selected foods. Moreover, high sRAGE levels could predict lower survival rates due to PAH in patients with SSc. AGEs also provide aroma and browning, which is the reason for its common application in the food industry. As a result, wrinkles, fine lines, and sagging might start to . However, accumulation of AGEs due to the systematic heating and processing of foods offers a new explanation for the adverse health effects associated with the Western diet, reaching beyond the question of over-nutrition. Thats a great question, Justin. The chemical products of spontaneous reactions between sugars and proteins are known as advanced glycation end products (AGEs). PMC I have grouped them into categories and listed them in descending order from highest to lowest. The fact that the modern diet is a large source of AGEs is now well-documented (3,7,13). Hofmann SM, Dong HJ, Li Z, Cai W, Altomonte J, Thung SN, Zeng F, Fisher EA, Vlassara H. Improved insulin sensitivity is associated with restricted intake of dietary glycoxidation products in the db/db mouse. Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, Karanja N, Lefevre M, Rudel L, Sacks F, Van Horn L, Winston M, Wylie-Rosett J. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Dr. Deanna Minich is an internationally-recognized teacher, author, scientist, speaker, and artist. AGEs naturally . Advanced Lipoxidation End Products (ALEs) are glycated lipids and fats. Eble AS, Thorpe SR, Baynes JW. To get a rough idea of whether youre consuming too many AGEs, consider your diet. Currently, there are limited data on dAGE intakes in the general population. Chronic hyperglycaemic state promotes consequently the formation of advanced glycation end products (AGEs) and the expression of their receptor (RAGE) which aggravate many diabetic complications. Circ J. Weight loss with a low-carbohydrate, Mediterranean, or low-fat diet. He C, Sabol J, Mitsuhashi T, Vlassara H. Dietary glycotoxins: Inhibition of reactive products by aminoguanidine facilitates renal clearance and reduces tissue sequestration. Swain JF, McCarron PB, Hamilton EF, Sacks FM, Appel LJ. Would you like email updates of new search results? This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and introduces practical approaches for reducing dAGE consumption in daily life. Accessibility 436 likes, 26 comments - Levels (@levels) on Instagram: "The ways in which blood sugar dysregulation and insulin resistance disrupt our physiology can acc." Characteristics of the diet patterns tested in the optimal macronutrient intake trial to prevent heart disease (OmniHeart): Options for a heart-healthy diet. Schmidt AM, Yan SD, Wautier JL, Stern D. Activation of receptor for advanced glycation end products: A mechanism for chronic vascular dysfunction in diabetic vasculopathy and atherosclerosis. 2018 Jan;15(1):81-89. doi: 10.1177/1479164117733918. As you can see from the table above, the same base food, such as beef or chicken, has different AGEs content based on the way its cooked. Dietary advanced glycated end-products and medicines influence the expression of SIRT1 and DDOST in peripheral mononuclear cells from long-term type 1 diabetes patients. frozen, poached, 7 min, medium heat, Salmon, Atlantic, farmed, prev. MeSH Epub 2021 Oct 19. Story M, Hayes M, Kalina B. Consumption of AGE-rich diets by mice is associated with elevated circulating and tissue AGEs and conditions such as atherosclerosis (17) and kidney disease (18). Likewise, milk-related products with a high moisture index such as yogurt, pudding, and ice cream were also relatively low in AGEs. Because a low or acidic pH arrests AGE development, new AGE formation in cooked meat was tested following exposure to acidic solutions (marinades) of lemon juice and vinegar. 2023 Feb 11;190(3):88. doi: 10.1007/s00604-023-05669-3. Samples from lean beef were marinated in acidic solutions of either lemon or vinegar for 1 hour before cooking (see the Figure). Reducing dAGE may be especially important for people with diabetes, who generate more endogenous AGEs than those without diabetes (5) and for those with renal disease, who have impaired AGE clearance from the body (14). Dietary natural products as a potential inhibitor towards advanced glycation end products and hyperglycemic complications: A phytotherapy approaches. Beef (25 g) was roasted for 15 minutes at 150C with or without premarinating in 10 mL vinegar (A) or lemon juice (B) for 1 hour. J. Uribarri is a professor of medicine, G. E. Striker is a professor, Division of Nephrology, and H. Vlassara is a professor and director, Division of Experimental Diabetes and Aging, Department of Medicine, S. Goodman is a study dietitian, W. Cai is a senior scientist, X. Chen is a research coordinator, R. Pyzik is a senior research coordinator, and A. Yong is a senior clinical research coordinator, Department of Geriatrics, Mount Sinai School of Medicine, New York, NY. Foods that have been exposed to high temperatures, such as during grilling, frying, or toasting, tend to be very high in these compounds. Together, the findings from animal and human studies suggest that avoidance of dAGEs in food helps delay chronic diseases and aging in animals and possibly in human beings (3). These include meat (especially red meat), certain cheeses, fried eggs, butter, cream cheese, margarine, mayonnaise, oils, and nuts (7). ADVERTISING DISCLOSURE: Please note that some of the links used on this website are affiliate links, meaning Food & Spirit, LLC will earn a small commission if you decide to make a purchase after clicking through those links. Similar results were observed in human studies. They are implicated in ageing and the development, or worsening, of many degenerative diseases, such as diabetes, atherosclerosis, chronic kidney and Alzheimer's disease. This report reinforces previous observations that high temperature and low moisture consistently and strongly drive AGE formation in foods, whereas comparatively brief heating time, low temperatures, high moisture, and/or pre-exposure to an acidified environment are effective strategies to limit new AGE formation in food (13). FOIA Protein glycation, diabetes, and aging. Thank you so much for the Article you have formulated on AGEs and their impact on our foods that we consume. Advanced glycation end product receptor 1 (AGER1) is an AGE receptor that binds, internalizes, and degrades AGEs . Restricting dietary AGEs in both healthy people and those with diabetes or kidney disease reduced markers of oxidative stress and inflammation (26, 27, 28). Several strategies can help you reduce your levels of AGEs. In general, they are formed non-enzymatically by condensation between carbonyl groups of reducing sugars and free amine groups of nucleic acids . This is likely due to pasteurization and/or holding times at ambient room temperatures (eg, as in curing or aging processes) (33). The publisher's final edited version of this article is available at. This site needs JavaScript to work properly. The AGE content of food samples was analyzed during the period 20032008. frozen, steamed, 10 min, medium heat, Salmon, Atlantic, farmed, prev. It is noteworthy that even lean red meats and poultry contain high levels of dAGEs when cooked under dry heat. 2021 Jan 25;16 (1):e0245957. Noncooked butter and oil contained low amounts of MG, but in dry-heated fat, as in french fries, MG content was significantly higher (Table 2). 5 ways to reduce advanced glycation end-products (AGEs) with food and dietary supplements. Diet and lifestyle recommendations revision 2006: A scientific statement from the American Heart Association Nutrition Committee. Is there a difference in at what degree and how long to roast nuts. In homeostasis, the receptor for advanced glycation end products (RAGE) is expressed in lung tissue and involved in cell-matrix adhesion, proliferation and migration of alveolar epithelial cells, and remodeling of the pulmonary vasculature. Open in a separate window. In all food categories, exposure to higher temperatures and lower moisture levels coincided with higher dAGE levels for equal weight of food as compared to foods prepared at lower temperatures or with more moisture. Kirk JK, Graves DE, Craven TE, Lipkin EW, Austin M, Margolis KL. The current dAGE database demonstrates that a significantly reduced intake of dAGEs can be achieved by increasing the consumption of fish, legumes, low-fat milk products, vegetables, fruits, and whole grains and by reducing intake of solid fats, fatty meats, full-fat dairy products, and highly processed foods. 1. Therefore, a high-AGE diet is often referred to as anything significantly above 15,000 kilounits daily, and anything well below this is considered low. Chronic hyperglycaemic state promotes consequently the formation of advanced glycation end products (AGEs) and the expression of their receptor (RAGE) which aggravate many diabetic complications. A safe and optimal dAGE intake for the purposes of disease prevention has yet to be established. 2019 Aug 23;83(9):1822-1828. doi: 10.1253/circj.CJ-19-0618. When they accumulate in high levels, they increase the risk of many diseases. Namely, highly processed foods made with high fructose corn syrup. government site. Glycation is a non-enzymatic process involving the reaction of reducing sugars or reactive oxoaldehyde with proteins, lipids or nucleic acids, which results in the formation of advanced glycation . official website and that any information you provide is encrypted For example, the high AGE content of broiled chicken (5,828 kU/100 g) and broiled beef (5,963 kU/100 g) can be significantly reduced (1,124 kU/100 g and 2,230 kU/100 g, respectively) when the same piece of meat is either boiled or stewed. sharing sensitive information, make sure youre on a federal They are associated with many health issues. Differences of mean values between groups were tested by unpaired Student t test or analysis of variance (followed by Bonferroni correction for multiple comparisons), depending on the number of groups. In a previous blog, I discussed the potential health implications of advanced glycation end products, or AGEs, and shared a few tips on how to reduce your consumption of foods high in AGEs. The highly significant internal correlation between two chemically distinct AGEs (CML and MG) in a variety of foods prepared by different methods validates the methodology applied and supports the choice of CML levels as a useful marker of dAGE content. I am hoping to find the AGEs of other foods. AGEs are compounds formed in the body when fat and protein combine with sugar. 2022 Dec 15;9:1083872. doi: 10.3389/fnut.2022.1083872. Benefits and Downsides, 11 Foods to Avoid When Trying to Lose Weight, The 14 Best Foods to Eat When Youre Nauseous, The 15 Best Foods to Eat When Youre Sick, 6 Surprising Health Benefits of Sweet Potatoes. Zheng F, He C, Cai W, Hattori M, Steffes M, Vlassara H. Prevention of diabetic nephropathy in mice by a diet low in glycoxidation products. Advanced Glycation End Products (AGEs) are proteins that become glycated after exposed to sugar. In addition to AGEs that form within the body, AGEs also exist in foods. Diabetes and advanced glycoxidation end products. Context: Diabetic complications appear to be multifactorial in origin, but in particular, the biochemical process of advanced glycation, which is accelerated in diabetes as a result of chronic hyperglycemia and increased oxidative stress, has been postulated to play a central role in these disorders. Although there is no known cut off point for when AGEs levels become potentially detrimental, for the purpose of this blog, I have included only those with levels above at least 1,000 kU per serving. AGEs form when sugar interacts with proteins or fats in the bloodstream. For nonparametric values, the Mann-Whitney U unpaired test or the Kruskal-Wallis analysis of ranks was used, depending on the number of groups. MEDICAL DISCLAIMER: The contents of this website are for informational purposes only and are not intended to be a substitute for professional medical advice, diagnosis, or treatment. The average AGE consumption in New York is thought to be around 15,000 AGE kilounits per day, with many people consuming much higher levels (7). Studies in healthy human beings show that dAGEs directly correlate with circulating AGEs, such as CML and MG, as well as with markers of oxidative stress (24). Nabi R, Alvi SS, Saeed M, Ahmad S, Khan MS. Curr Diabetes Rev. Ultimately, yogurt composition (i.e. Lin RY, Choudhury RP, Cai W, Lu M, Fallon JT, Fisher EA, Vlassara H. Dietary glycotoxins promote diabetic atherosclerosis in apolipoprotein E-deficient mice. Advanced Glycation End Products By Lori Zanteson Today's Dietitian Vol. Also, Ive seen that yogurt (specifically Dannon Vanilla) is said to be very low in AGEs. High levels of AGEs have been linked to inflammation, oxidative stress, Alzheimers, diabetes, heart disease, and renal failure. Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. Advanced glycation end-product. Bethesda, MD 20894, Web Policies One study in 17 middle-aged women found that those who increased the number of steps they took per day experienced a reduction in AGE levels (33). Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available. The best way to cook foods in the context of reducing AGEs include: To help you better see the difference that preparation and cooking method has on AGEs content, here is a table comparing the AGEs content of beef, chicken, and salmon in kU per serving, three of the more commonly consumed meat products, depending on how they were prepared and cooked: Step Three: Complementary Foods and Herbs to Balance AGEs Intake. RAGE. Advanced glycation end products (AGEs) have attracted scientific attention 16 because they are formed in high amounts in diabetes cases, but also during physiological aging, and lead to oxidative . If you are looking to reduce the negative impact of AGEs, here is a short recap of what I discussed above: Thank you for this interesting article. STATEMENT OF POTENTIAL CONFLICT OF INTEREST: No potential conflict of interest was reported by the authors. Abordo EA, Minhas HS, Thornalley PJ. Download The 7 Systems of You can find all of the references by clicking on the light blue links throughout the post. This can affect every part of your body and is linked to serious health problems. However, in animal studies, a reduction of dAGE by 50% of usual intake is associated with reduced levels of oxidative stress, less deterioration of insulin sensitivity and kidney function with age, and longer life span (16). Fried foods and highly processed products also contain high levels. 1. The good news is that you can lower your levels with a few simple strategies. All rights reserved. and transmitted securely. Data were analyzed using the SPSS statistical program (version 15.0 for Windows, 2005, SPSS Inc, Chicago, IL). Abstract. See additional information. Resveratrol, which can be found in the skins of dark fruits like grapes, blueberries, and raspberries may likewise help (31, 32). Due to its relatively high moisture content, yogurt is less likely to form AGEs after pasteurization, or heating. In fact, high levels have been linked to the development of many diseases, including diabetes, heart disease, kidney failure, and Alzheimers, as well as premature aging (6). By following these four steps, you can reduce your overall level of AGEs, which may help reduce your risk of developing the associated chronic conditions. Before Modern diets are contributing to higher levels of harmful AGEs in the body. Your email address will not be published. Here are 6 surprising health benefits of sweet, Coke and Diet Coke are popular drinks that contain a hearty dose of caffeine, which people may embrace or want to avoid. The effects of macronutrients on blood pressure and lipids: An overview of the DASH and OmniHeart trials. Advanced Glycation End Products and Inflammation in Type 1 Diabetes Development. Therefore, it is key to recognize the factors that may contribute to excessive amounts of endogenous AGEs you may create. It's well-known that overeating and obesity can lead to insulin resistance, triggered by chronically elevated oxidative stress and chronic inflammation. This type of dietary pattern may substantially raise dAGE intake and thus contribute to health problems over the long term. This article tells you everything you need to know about. Bookshelf Justin. In laboratory studies, natural antioxidants, such as vitamin C and quercetin, have been shown to hinder AGE formation (30). Studies have found that foods rich in phenolic acids may help inhibit the formation of AGEs, as does EGCG from green tea. We examined the association between postdiagnosis dietary N-carboxymethyl-lysine (CML)-AGE intake and mortality among . Halton TL, Willett WC, Liu S, Manson JE, Albert CM, Rexrode K, Hu F. Low-carbohydrate diet score and the risk of coronary heart disease in women. World Cancer Research Fund/American Institute for Cancer Research. Birch water, which is sap harvested from birch trees, may provide numerous health benefits. official website and that any information you provide is encrypted Biomed Pharmacother. Comparison of the Atkins, Zone, Ornish, and LEARN diets for change in weight and related risk factors among overweight premenopausal women. Therefore, many health professionals are calling for AGE levels to become a marker of overall health. Slow cookers are thought to be one of the healthiest ways to cook food. AGEs are created through a nonenzymatic reaction between reducing sugars and free amino groups of proteins, lipids, or nucleic acids. These high temperatures facilitate chemical reactions between primary and . The advanced glycation endproduct N-[carboxymethyl]-lysine, is a product of both lipid peroxidation and glycoxidation reactions. The advanced glycation end product (AGE) content of 549 foods, based on carboxymethyllysine content. They are the products of non-enzymatic reactions between reducing sugars and proteins, lipids or nucleic acids and are synthesised in high amounts in both physiological and pathological conditions. skin collagen glycation positively correlates with blood glucose levels in diabetes and that intensive treatment can reduce the levels . Diets high in fiber often contain useful amounts of thiamine. Although a reduction in dietary AGEs has been shown to offer health benefits, currently there are no guidelines regarding safe and optimal intake (7). One dietary factor that may impact your endogenous creation of AGEs is excess consumption of sugars, especially higher levels of fructose. The formation of new dAGEs during cooking was prevented by the AGE inhibitory compound aminoguanidine and significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar. In addition, the effect of a prototypic AGE inhibitor (aminoguanidine, 200 mol/L) was compared to that of a lipid antioxidant (butylated hydroxytoluene [BHT], 100 mol/L) on new AGE formation during heating by assessing CML content in oil (extra virgin olive oil, Colavita, Linden, NJ) samples, heated at 100C for 5 minutes. Whereas cooking is known to drive the generation of new AGEs in foods, it is interesting to note that even uncooked, animal-derived foods such as cheeses can contain large amounts of dAGEs. Dr. Deanna, do you have any information about almond flour/AGEs? by dminich | Mar 12, 2019 | Uncategorized | 10 comments. Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, Vlassara H. Advanced glycoxidation end products in commonly consumed foods. Cooking over ceramic surfaces rather than directly on metal can also reduce AGE production. One of these is the compound curcumin, which is found in turmeric. Significant differences were defined as a P value <0.05 and are based on two-sided tests. Whereas heating increased the dAGE content of milk, the values were modest and remained low relative to those of cheeses (Table 1 available online at www.adajournal.org). Your body has natural ways of getting rid of harmful AGE compounds. Our website services, content, and products are for informational purposes only. Reference: Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Vlassara, H. (2010). Although AGEs in these snack types of food remain far below those present in meats, they may represent an important health hazard for people who consume multiple snacks during the day or as fast meals (34). You can take a supplement to reduce Advanced Glycation End products. Inclusion in an NLM database does not imply endorsement of, or agreement with, Eating the right foods can have major benefits when you're sick. Introduction Advanced glycation end products (AGEs) are a group of complex products generated by the nonenzymatic glycation of biological macromolecules. These end products have been linked to many age-related diseases including diabetes complications such as kidney disease and eye disease. Food categories naturally lower in AGEs include: These plant-based foods may also help further reduce the impact of consuming foods with AGEs, thanks to some of their antioxidant and other beneficial properties. You will always have a certain amount of AGEs within your body, as glycation is a common product of various body processes. While low levels are generally nothing to worry about, high levels have been shown to cause oxidative stress and inflammation (5). Advanced glycation end products (AGEs), also known as glycotoxins, are a diverse group of highly oxidant compounds with pathogenic significance in diabetes and in several other chronic diseases (16). In general, foods that fall under the following categories will be higher in AGEs compared to other foods: Below is a table of a few commonly consumed foods in the Western diet known to have high levels of AGEs, based on the largest database of AGEs content in food. Because it had previously been assumed that dietary AGEs (dAGEs) are poorly absorbed, their potential role in human health and disease was largely ignored. For instance, biscuits had more than 10 times the amount of dAGEs found in low-fat breads, rolls, or bagels. Based on one study, those who consumed a diet rich in plant-based foods may have roughly half the daily intake as the general population consuming a standard diet, of which it is estimated they consume 14,700 AGE kU/day and with the potential to consume more than 20,000 kU per day. Ahmed N, Mirshekar-Syahkal B, Kennish L, Karachalias N, Babaei-Jadidi R, Thornalley PJ. 1. Careers. Federal government websites often end in .gov or .mil. 2022 Nov 4;11(21):3503. doi: 10.3390/cells11213503. The biology of RAGE is summarized in Figure 2. Availability of foods in high schools: Is there cause for concern? Almonds, blanched slivered (Bazzinis Nut Club, Bronx, NY), Butter, sweet cream, unsalted, whipped (Land OLakes, St Paul, MN), Chestnut, roasted, in toaster oven 350F for 27 min, Cream cheese, Philadelphia soft, (Kraft, Northfield, IL), Cream cheese, Philadelphia original (Kraft), Margarine, tub, I Cant Believe its Not Butter (Unilever, Rotterdam, The Netherlands), Margarine, tub, Smart Balance (CFA Brands, Heart Beat Foods, Paramus, NJ), Margarine, tub, Take Control (Unilever Best Foods), Mayonnaise, imitation (Diet Source, Novartis Nutriton Group, East Hanover, NJ), Mayonnaise, low fat (Hellmans, Unilever Best Foods), Peanuts, dry roasted, unsalted (Planters, Kraft), Peanuts, roasted in shell, salted (Frito-Lay, Plano, TX), Pine nuts (pignolias), raw (Bazzinis Nut Club), Pumpkin seeds, raw, hulled (House of Bazzini, Bronx, NY), Soybeans, roasted and salted (House of Bazzini), Sunflower seeds, raw, hulled (House of Bazzini), Sunflower seeds, roasted and salted (House of Bazzini), Cream, heavy, ultra-pasteurized (Farmland Dairies, Fairlawn, NJ), Oil, cottonseed (The B Manischewitz Company, Cincinnati, OH), Oil, diaglycerol, Enova (ADM Kao LLC, Decatur, IL), Oil, olive, extra virgin, first cold pressed (Colavita, Linden, NJ), Oil, safflower (The Hain Celestial Group, Inc, Melville, NY), Oil, sunflower (The Hain Celestial Group, Inc), Salad dressing, French (H. J. Heinz Co, Pittsburgh, PA), Salad dressing, French, lite, (Diet Source, Novartis Nutr Corp), Salad dressing, Italian, lite (Diet Source, Novartis Nutr Corp), Beef, corned brisket, deli meat (Boars Head, Sarasota, FL), Beef, frankfurter, boiled in water, 212 F, 7 min, Beef, ground, boiled, marinated 10 min w/lemon juice, Beef, ground, pan browned, marinated 10 min w/lemon juice, Beef, hamburger patty, olive oil 180F, 6 min, Beef, meatball, potted (cooked in liquid), 1 h, Beef, salami, kosher (Hebrew National, ConAgra Foods, Omaha, NE), Beef, steak, grilled 4 min, George Foreman grill (Salton Inc, Lake Forest, IL), Beef, steak, strips, stir fried with 1 T canola oil, 15 min, Beef, steak, strips, stir fried without oil, 7 min, Chicken, breast, skinless, roasted with BBQ sauce, Chicken, breast, skinless, breaded, reheated 1 min, Chicken, breast, breaded, deep fried, 20 min, Chicken, breast, breaded, oven fried, 25 min, with skin, Chicken, breast, grilled/George Foreman grill (Salton Inc), Chicken, breast, pan fried, 13 min high/microwave 12.5 sec, Chicken, breast, poached, 7 min, medium heat, Chicken, breast, potted (cooked in liquid), 10 min medium heat, Chicken, breast, roasted, 45 min with skin, Chicken, breast, skinless, microwave, 5 min, Chicken, breast, skinless, poached, 15 min, Chicken, breast, steamed in foil, 15 min, medium heat, Chicken, breast, strips, stir fried with canola oil, 7 min, Chicken, breast, strips, stir fried without oil, 7 min, Chicken, breast, with skin, 450F, 45 min, Chicken, breast, skinless, broiled, 450F, 15 min, Chicken, curry, cube skinless breast, panfry10 min, broiled 12 min, Chicken, curry, cube skinless breast, steam 10 min, broiled 12 min, Chicken, dark meat, broiled, inside, 450F, 15 min, Chicken, ground, dark meat with skin, raw, Chicken, ground, dark w/skin, pan fried, w/canola oil, 2.5 min, high heat, Chicken, ground, white meat, pan fried, no added fat, 5 min, high heat, Chicken, ground, white meat, pan fried, with oil, Chicken, kebab, cubed skinless breast, pan fried, 15 min, Chicken, meat ball, potted (cooked in liquid), 1 h, Chicken, potted (cooked in liquid) with onion and water, Chicken, skin, back or thigh, roasted then BBQ, Turkey, burger, pan fried with cooking spray, 5 min, high heat, Turkey, burger, pan fried with cooking spray, 5 min, high heat, microwaved 13.5 sec, high heat, Turkey, burger, pan fried with 5 mL canola oil, 3.5 min, high heat, Turkey, breast, steak, skinless, marinated w/orange juice, broiled, Pork, chop, marinated w/balsamic vinegar, BBQ, Pork, chop, raw, marinated w/balsamic vinegar, Salmon, Atlantic, farmed, prev.