Christina C. Dahm

Dietary intake of advanced glycation end products (AGEs) and changes in body weight in European adults

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  • R Cordova, Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria., Austria
  • V Knaze, Section of Early Detection and Prevention, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • V Viallon, Section of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • P Rust, Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria., Austria
  • C G Schalkwijk, Maastricht University Medical Center, Netherlands
  • E Weiderpass, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • K-H Wagner, Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria., Austria
  • A-L Mayen-Chacon, Section of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • E K Aglago, Section of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • C C Dahm
  • K Overvad
  • A Tjønneland, Department of Public Health, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen, Denmark., Denmark
  • J Halkjær, Danish Cancer Society Research Center, Danish Cancer Society, Copenhagen, Denmark., Denmark
  • F R Mancini, Institut Gustave Roussy, Villejuif, France., France
  • M-C Boutron-Ruault, Institut Gustave Roussy, Villejuif, France., France
  • G Fagherazzi, Institut Gustave Roussy, Villejuif, France., France
  • V Katzke, Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), 69120 Heidelberg, Germany. r.kaaks@dkfz-heidelberg.de., Germany
  • T Kühn, Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), 69120 Heidelberg, Germany. r.kaaks@dkfz-heidelberg.de., Germany
  • M B Schulze, Institute of Nutrition Science, University of Potsdam, Nuthetal, Germany., Germany
  • H Boeing, Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany., Germany
  • A Trichopoulou, Hellenic Health Foundation, Athens, Greece., Greece
  • A Karakatsani, 2nd Pulmonary Medicine Department, School of Medicine, National and Kapodistrian University of Athens, "ATTIKON" University Hospital, Haidari, Greece., Greece
  • P Thriskos, Hellenic Health Foundation, Athens, Greece., Greece
  • G Masala, Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for cancer research, prevention and clinical network (ISPRO), Florence, Italy., Italy
  • V Krogh, 12 Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy., Italy
  • S Panico, EPIC Centre of Naples. Dipartimento di Medicina Clinica e Chirurgia Federico II University, Naples, Italy., Italy
  • R Tumino, Cancer Registry and Histopathology Unit, Azienda Sanitaria Provinciale (ASP) Ragusa, Ragusa, Italy., Italy
  • F Ricceri, Unit of Epidemiology, Regional Health Service ASL TO3, Grugliasco (TO), Turin, Italy., Italy
  • A Spijkerman, Centre for Health Protection, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands., Netherlands
  • J Boer, Centre for Health Protection, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands., Netherlands
  • G Skeie, Department of Community Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, 9037 Tromsø, Norway., Norway
  • C Rylander, Department of Community Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, 9037 Tromsø, Norway., Norway
  • K B Borch, Department of Community Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, 9037 Tromsø, Norway., Norway
  • J R Quirós, Public Health Directorate, Asturias, Spain., Spain
  • A Agudo, Unit of Nutrition and Cancer. Cancer Epidemiology Research Program, Catalan Institute of Oncology-IDIBELL. L'Hospitalet de Llobregat, Barcelona, Spain., Spain
  • D Redondo-Sánchez, Department of Epidemiology, Regional Health Council, IMIB-Arrixaca, Murcia University, Spain; CIBER in Epidemiology and Public Health (CIBERESP), Madrid, Spain., Spain
  • P Amiano, Public Health Division of Gipuzkoa, Basque Government, Spain; Health Research Institute, Biodonostia, San Sebastián, Spain., Spain
  • J-H Gómez-Gómez, Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain; CIBER Epidemiología y Salud Pública (CIBERESP), Murcia, Spain; Department of Health and Social Sciences, Universidad de Murcia, Spain., Spain
  • A Barricarte, Navarre Public Health Institute, Pamplona, Navarra Institute for Health Research (IdiSNA), Pamplona, Spain., Spain
  • S Ramne, Lund University, Sweden
  • E Sonestedt, Lund University, Sweden
  • I Johansson, Umeå University, Sweden
  • A Esberg, Umeå University, Sweden
  • T Tong, Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK., United Kingdom
  • D Aune, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, UK; MRC-PHE Centre for Environment, School of Public Health, Imperial College London, London, UK; Department of Hygiene and Epidemiology, University of Ioannina Medical School, Ioannina, Greece., United Kingdom
  • K K Tsilidis, Department of Hygiene and Epidemiology, University of Ioannina School of Medicine, University Campus, Ionnina 45110, Greece., Greece
  • M J Gunter, Section of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • M Jenab, Section of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), Lyon, France., France
  • Heinz Freisling, Nutritional Methodology and Biostatistics Group, Section of Nutrition and Metabolism, International Agency for Research on Cancer (IARC-WHO), 150, Cours Albert Thomas, 69372, Lyon Cedex 08, France. freislingh@iarc.fr., France

PURPOSE: Advanced glycation end products (AGEs) can be formed in foods by the reaction of reducing sugars with proteins, and have been shown to induce insulin resistance and obesity in experimental studies. We examined the association between dietary AGEs intake and changes in body weight in adults over an average of 5 years of follow-up.

METHODS: A total of 255,170 participants aged 25-70 years were recruited in ten European countries (1992-2000) in the PANACEA study (Physical Activity, Nutrition, Alcohol, Cessation of smoking, Eating out of home in relation to Anthropometry), a sub-cohort of the EPIC (European Prospective Investigation into Cancer and Nutrition). Body weight was measured at recruitment and self-reported between 2 and 11 years later depending on the study center. A reference database for AGEs was used containing UPLC-MS/MS-measured Nε-(carboxymethyl)-lysine (CML), Nε-(1-carboxyethyl)-lysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) in 200 common European foods. This reference database was matched to foods and decomposed recipes obtained from country-specific validated dietary questionnaires in EPIC and intake levels of CEL, CML, and MG-H1 were estimated. Associations between dietary AGEs intake and body weight change were estimated separately for each of the three AGEs using multilevel mixed linear regression models with center as random effect and dietary AGEs intake and relevant confounders as fixed effects.

RESULTS: A one-SD increment in CEL intake was associated with 0.111 kg (95% CI 0.087-0.135) additional weight gain over 5 years. The corresponding additional weight gain for CML and MG-H1 was 0.065 kg (0.041-0.089) and 0.034 kg (0.012, 0.057), respectively. The top six food groups contributing to AGEs intake, with varying proportions across the AGEs, were cereals/cereal products, meat/processed meat, cakes/biscuits, dairy, sugar and confectionary, and fish/shellfish.

CONCLUSION: In this study of European adults, higher intakes of AGEs were associated with marginally greater weight gain over an average of 5 years of follow-up.

Original languageEnglish
JournalEuropean Journal of Nutrition
Volume59
Issue7
Number of pages12
ISSN1436-6207
DOIs
Publication statusPublished - 7 Nov 2019

    Research areas

  • dietary advanced glycation end products, weight change, obesity, adults, Europe, Obesity, Weight change, Dietary advanced glycation end products, Adults, COUNTRIES, RISK, CANCER, OBESITY, DISEASE, ENDPRODUCTS, VALIDITY, CONSUMPTION, PARTICIPANTS, FOOD

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