These products accelerate membrane lipid peroxidation, causing oxidative stress to cells that come in contact with them. Oxidative stress is known to cause food deterioration and several diseases. Significant levels of Amadori-phosphatidylethanolamine products have been found in a wide variety of foods such as chocolate, soybean milk, infant formula, and other processed foods. The levels of Amadori-phosphatidylethanolamine products are higher in foods with high lipid and sugar concentrations that have high temperatures in processing. Additional studies have found that Amadori-phosphatidylethanolamine may play a role in vascular disease, act as the mechanism by which diabetes can increase the incidence of cancer, and potentially play a role in other diseases as well. Amadori-phosphatidylethanolamine has a higher plasma concentration in diabetes patients than healthy people, indicating it may play a role in the development of the disease or be a product of the disease. See also N-Acylphosphatidylethanolamine Phosphatidyl ethanolamine methyltransferase References External links Phosphatidylethanolamine at the AOCS Lipid Library. Cholinergics Phospholipids Membrane biology Phosphatidylethanolamines