Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

Abstract

Background and Objectives: Gluten-free products have been produced as part of medical therapy and have gained popularity among individuals seeking weight loss or healthier dietary options. Assessing the potential risks associated with these products is essential in optimizing their compositions and developing new dietetic approaches. This study aimed to determine the glyoxal (GO) and methylglyoxal (MGO) contents in gluten-free bread, biscuits, and cookies and to examine their bioaccessibility using an in vitro gastrointestinal model. Materials and Methods: A total of 26 gluten-free and 19 gluten-containing (control) products were analyzed for their GO and MGO levels utilizing a high-performance liquid chromatography (HPLC) device. Results: Post-digestion, the GO and MGO values increased significantly across all food groups compared with pre-digestion values (p < 0.05), and the bioaccessibility exceeded 100%. Specifically, gluten-free bread exhibited higher post-digestion GO and MGO values than the control group (p < 0.05). Conversely, gluten-containing biscuits and cookies had higher post-digestion GO and MGO values compared to gluten-free products (p < 0.05). Conclusions: The detection of precursors to advanced glycation end products (AGEs) in gluten-free products has drawn attention to the potential health risks associated with their consumption. Therefore, reevaluation of the formulations and technologies used in these products and the introduction of new strategies are crucial in mitigating AGE content.

Adherence to the Mediterranean Diet in Saudi Arabia and Its Association with Socioeconomic Status and Depression

“…Although the exact role played by diet in any given disease is unknown, the evidence that is currently available suggests that food and well-managed nutrition can both prevent and mitigate disease symptoms [2]. Creating the best diet plan to shield patients from disease-related complications during an acute or chronic illness state as well as ensuring adequate and balanced nutrition are two of nutrition's primary goals [3]. It can be challenging for doctors and patients to stay up-to-date with diet trends, as many of them prioritize weight loss over proper nutrition and overall health.…”