Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands.
CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands.
J Nutr. 2021 Jul 1;151(7):1886-1893. doi: 10.1093/jn/nxab097.
Advanced glycation end products (AGEs), a heterogeneous group of bioactive compounds, are thought to contribute to arterial stiffness, which in turn is a causal factor in the pathogenesis of stroke, myocardial infarction, and heart failure. Whether AGEs derived from food also contribute to arterial stiffness is not clear.
We investigated whether higher intake of dietary AGEs is associated with arterial stiffness.
In this cross-sectional observational study in 2255 participants of The Maastricht Study (mean ± SD age: 60 ± 8 y, 51% male, mean ± SD BMI: 26.9 ± 4.4 kg/m2, n = 1326 normal glucose metabolism, n = 341 prediabetes, and n = 585 type 2 diabetes mellitus), we estimated intake of the dietary AGEs Nε-(carboxymethyl)lysine (CML), Nε-(1-carboxyethyl)lysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) by a validated FFQ coupled to our ultra-performance liquid chromatography tandem mass spectrometry dietary AGE database. Arterial stiffness was determined using carotid-femoral pulse wave velocity (cfPWV), carotid distensibility coefficient (DC), and carotid Young's elastic modulus (YEM). We performed multiple linear regression analyses adjusting for potential confounders (demographic, hemodynamic, cardiovascular, and dietary factors).
In the fully adjusted models we observed no statistically significant associations between intake of the dietary AGEs CML, CEL, and MG-H1 and arterial stiffness expressed as cfPWV, carotid DC, and carotid YEM.
In adults aged 40-75 y, habitual intake of the dietary AGEs CML, CEL, and MG-H1 is not associated with arterial stiffness measured as cfPWV, carotid DC, or carotid YEM.
晚期糖基化终产物（AGEs）是一组异质的生物活性化合物，被认为是动脉僵硬的原因之一，而动脉僵硬又是中风、心肌梗死和心力衰竭发病机制中的一个致病因素。但是，来源于食物的 AGEs 是否也会导致动脉僵硬还不清楚。
我们研究了较高的饮食 AGEs 摄入量是否与动脉僵硬有关。
在 Maastricht 研究的 2255 名参与者中（平均年龄±标准差：60±8 岁，51%为男性，平均 BMI±标准差：26.9±4.4kg/m2，n=1326 名血糖正常代谢者，n=341 名前驱糖尿病患者，n=585 名 2 型糖尿病患者），我们通过与我们的超高效液相色谱串联质谱饮食 AGE 数据库相连接的验证性 FFQ 来估计饮食 AGEs Nε-（羧甲基）赖氨酸（CML）、Nε-（1-羧乙基）赖氨酸（CEL）和 Nδ-（5-羟-5-甲基-4-咪唑啉-2-基）-鸟氨酸（MG-H1）的摄入量。通过颈股脉搏波速度（cfPWV）、颈动脉扩张性系数（DC）和颈动脉杨氏弹性模量（YEM）来确定动脉僵硬程度。我们进行了多元线性回归分析，调整了潜在的混杂因素（人口统计学、血液动力学、心血管和饮食因素）。
在完全调整的模型中，我们没有观察到饮食 AGEs CML、CEL 和 MG-H1 的摄入量与 cfPWV、颈动脉 DC 和颈动脉 YEM 表示的动脉僵硬之间存在统计学上显著的关联。
在 40-75 岁的成年人中，饮食 AGEs CML、CEL 和 MG-H1 的习惯性摄入与 cfPWV、颈动脉 DC 或颈动脉 YEM 测量的动脉僵硬无关。
