Biomarkers of fried food intake: a systematic review of in vivo studies.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-06-19 DOI:10.1039/d4fo05008h
Aline G A Carvalho, Luana O Oliveira, Hygor M R de Souza, Gabriela R A Soliz, Maria Fernanda C Guimarães, Fabio A Oroski, Vanessa N Castelo-Branco, Tatiana El-Bacha, Alexandre G Torres
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Abstract

The purpose of this review was to evaluate the evidence of potential biomarkers of fried food intake in human and animal studies, assessing the study design, the biospecimens and the metabolomic approach used. Information about dietary and health biomarkers concerning fried food intake is limited, even though advanced databases exist for human and food metabolomes. The systematic search following the PRISMA protocol selected five articles comprising in vivo intervention studies in humans (n = 4) and in animals (n = 1). Study characteristics were: (a) urine was the most common biospecimen; (b) potato and meat were the most common fried food items; (c) non-targeted MS-metabolomics and lipidomics were the main approaches used. Current and previous research commonly address potential biomarkers of fried food intake by dietary surveys, which are subject to inaccuracies. Controlled intervention trials combined with advanced metabolomics technologies to investigate biomarkers in humans or animals are scarce, highlighting the need of efforts for a better comprehension of the mechanisms involved and the health effects of fried food consumption. Biomarkers of deep-fried and pan-fried food intake included short-chain fatty acids and amino acids. Acrolein and acrylamide derivatives in urine were common biomarkers of fried food intake. In conclusion, the number of published papers in this research subject shows that it remains largely uninvestigated. This is a timely subject due to the high appeal to the consumption of fried foods and the possible harmful health effects related to the products formed during frying. Future studies describing robust biomarkers of fried food intake will contribute to the understanding of health outcomes related to the consumption of fried food.

油炸食品摄入的生物标志物:体内研究的系统回顾。
本综述的目的是评估人类和动物研究中油炸食品摄入的潜在生物标志物的证据,评估研究设计、生物标本和使用的代谢组学方法。尽管存在人类和食物代谢组的先进数据库,但有关油炸食品摄入的饮食和健康生物标志物的信息仍然有限。按照PRISMA方案进行的系统检索选择了5篇文章,其中包括人类(n = 4)和动物(n = 1)的体内干预研究。研究特点是:(a)尿液是最常见的生物标本;(二)马铃薯及肉类是最常见的油炸食物;(c)非靶向ms代谢组学和脂质组学是使用的主要方法。目前和以前的研究通常通过饮食调查来解决油炸食品摄入的潜在生物标志物,这些研究可能存在不准确性。结合先进代谢组学技术来研究人类或动物生物标志物的对照干预试验很少,这突出表明需要努力更好地理解所涉及的机制和油炸食品消费对健康的影响。油炸和煎炸食物摄入的生物标志物包括短链脂肪酸和氨基酸。尿液中的丙烯醛和丙烯酰胺衍生物是油炸食品摄入的常见生物标志物。总之,这一研究课题发表的论文数量表明,它在很大程度上仍未得到研究。这是一个及时的主题,因为油炸食品的消费具有很高的吸引力,以及在油炸过程中形成的产品可能对健康造成的有害影响。未来的研究描述了油炸食品摄入的强有力的生物标志物,将有助于理解与油炸食品消费相关的健康结果。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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