Background: Postprandial hyperglycemia is known to exacerbate glycative stress through the chain generation of carbohydrate- and lipid-derived aldehydes, thereby contributing to aging and the progression of lifestyle-related diseases. Recently, modulation of postprandial glycemic responses through dietary composition and food components has gained attention as a strategy to reduce glycative stress. However, limited information is available regarding the effects of different fish species and cooking methods on postprandial glycemic responses. Objective: This study aimed to elucidate the effects of fish species and cooking methods on postprandial glycemic responses when fish is consumed in combination with cooked rice, and to explore the potential contribution of fish intake to the reduction of glycative stress. Methods: Sixteen healthy adults were enrolled in this study. Postprandial blood glucose levels were assessed using a continuous glucose monitoring system (FreeStyle Libre Pro). The test meals consisted of cooked rice alone as a reference meal, and cooked rice combined with various fish species (salmon species, Japanese horse mackerel, and red sea bream) prepared using different cooking methods (raw, grilled, and foil-baked). The maximum increase in blood glucose (ΔCmax) and the incremental area under the curve (iAUC) were calculated as indices of postprandial glycemic responses. Results: Compared with rice alone, the combination of rice with any fish species demonstrated a suppressive trend in postprandial blood glucose elevations. In particular, the consumption of raw Atlantic salmon and raw Japanese horse mackerel significantly reduced ΔCmax. Among cooking methods, raw fish showed a greater glycemic suppressive effect than grilled or foil-baked preparations. In addition, concomitant intake of EPA/DHA supplements resulted in a reduction in iAUC. In contrast, differences in astaxanthin content among fish species did not produce clear differences in glycemic responses at typical dietary intake levels. Conclusion: Co-consumption of fish with rice may suppress postprandial hyperglycemia and contribute to the reduction of glycative stress. In particular, the ingestion of raw fish of fish rich in EPA and DHA appears to be effective in attenuating postprandial glycemic excursions. These findings suggest that the selection of fish species and cooking methods plays an important role in the dietary management of glycative stress.

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We investigated the advanced glycation end-product (AGE) cross-link breaking activity of 23 commercially available edible seaweeds with varying species, processing methods, and parts. The methanolic extract of the brown alga Ecklonia cava ssp. Kurome (kurome) possesses potent AGE cross-link breaking activity, and 6, 8’-bieckol, a phlorotannin, was its functional component, which exhibited concentration-dependent AGE cross-link breaking and formation-inhibiting activities. In young adult women who took the kurome supplement for a long period, urinary pentosidine concentrations tended to decrease, and urinary 8-hydroxydeoxyguanosine concentrations significantly decreased after kurome supplement intake compared with the concentrations before the intake. Furthermore, the fatigue questionnaire survey revealed significant differences in mental fatigue score before and after the intake of the kurome supplement. A questionnaire survey using the Menstrual Dysfunction Questionnaire revealed significant improvements in premenstrual syndrome and dysmenorrhea symptoms, particularly psychiatric symptoms (negative emotions, concentration, and behavioral changes) and behavioral changes associated with psychiatric symptoms (including decreased perseverance at work or school and a tendency toward social withdrawal). This may be because 6, 8’-bieckol inhibits the production of AGEs and suppresses the inflammatory response caused by AGEs. Based on these results, continuous intake of kurome supplements containing the phlorotannin 6, 8’-bieckol can prevent AGE accumulation by inhibiting AGE production and breaking AGE cross-links.

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Purpose: This study aimed to visualize glycative stress as part of a workplace health promotion program and evaluate the effects of a combined approach involving basic glycation education and easily implementable dietary improvements on skin autofluorescence (SAF) − an indicator of fluorescent advanced glycation end products (AGEs) − and other glycative stress– related indicators. Methods: An open-label, non-randomized, parallel-group controlled study was conducted in 100 healthy adults who participated in an internal health promotion event. In the intervention group (n = 50), participants received feedback on skin AGE measurements, basic education on glycation, and an 8-week dietary improvement intervention based on the aminoguanidine (AG) equivalent, an index representing the inhibitory activity of foods against AGE production. In the control group (n = 50), only measurements and information provision were conducted, and no specific dietary intervention was implemented. The primary endpoint was skin autofluorescence (SAF), and the secondary endpoint was the glycative stress score assessed using AAD Lifeworks. Results: SAF levels showed a significant decline in both groups (p ‹ 0.001): from 2.15 ± 0.47 to 1.95 ± 0.36 in the intervention group and from 2.21 ± 0.29 to 2.06 ± 0.35 in the control group. Although the overall between-group difference in change was not significant, subgroup analyses showed that the reduction was significantly more pronounced in the intervention group for women (p = 0.011) and those aged ≥ 40 years. Conversely, no such effect was found in night-shift workers. Conclusion: This study was not a clinical trial designed to verify the effects of a specific food, but rather a social implementation study suggesting that workplace health measures combining visualization of glycation, evaluation of AGE-production inhibitory activity in foods using AG equivalents, and feasible dietary improvement may contribute to improvements in glycative stress – related indicators. The improvement in health indicators observed among all participants through this program can be a major benefit.

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Background: The prevalence of childhood obesity in Miyakojima City, Okinawa Prefecture, is high, and sustainable obesity countermeasures tailored to regional characteristics are needed. School lunches provide an equitable meal opportunity for students, and improving staple foods within this framework may serve as an effective health intervention. Objective: To examine the impact of introducing dewaxed brown rice (DBR) into school lunches on weight status indicators among school-age children in an area with a high risk of obesity. Methods: An observational study was conducted among 211 elementary school students out of a total of 319 students enrolled at one integrated elementary and junior high school in Miyakojima City. Beginning in April 2024, part of the staple food served in school lunches was replaced with DBR, and the proportion of DBR in the mixed rice was increased from July onward. School health examination data were used to analyze annual trends in weight status classifications (obese, normal, and thin) from fiscal year 2022 (R4) to fiscal year 2025 (R7), overall and by sex. Results: The proportion of children classified as obese across all grades decreased from 33.2% in R4 to 24.3% in R7. The prevalence of severe obesity also declined. In contrast, the proportion of children classified as thin increased in R7; however, most cases were mild thinness, and no increase in moderate or severe thinness was observed. The proportion of children with normal weight remained approximately in the 60% range throughout the study period. Similar trends were observed in both boys and girls. Conclusions: Lifestyle improvement efforts, including the introduction of DBR into school lunches, may contribute to a reduction in the proportion of children with obesity, particularly severe obesity, in areas with a high obesity risk. No marked increase in severe thinness or decrease in normal weight was observed. This approach may represent a practical public health measure utilizing the existing administrative infrastructure of school lunch programs.

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