Chair of Special Food Chemistry, Technische Universität Dresden, Dresden, Germany.
Department of Molecular and Cellular Sports Medicine, Institute of Cardiovascular Research and Sports Medicine, German Sport University Cologne, Cologne, Germany.
Crit Rev Toxicol. 2024 Sep;54(8):485-617. doi: 10.1080/10408444.2024.2362985. Epub 2024 Aug 16.
The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health. In this work, the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) summarized data on formation, occurrence, exposure and toxicity of glycation compounds (Part A) and systematically assessed potential associations between dietary intake of defined glycation compounds and disease, including allergy, diabetes, cardiovascular and renal disease, gut/gastrotoxicity, brain/cognitive impairment and cancer (Part B). A systematic search in Pubmed (Medline), Scopus and Web of Science using a combination of keywords defining individual glycation compounds and relevant disease patterns linked to the subject area of food, nutrition and diet retrieved 253 original publications relevant to the research question. Of these, only 192 were found to comply with previously defined quality criteria and were thus considered suitable to assess potential health risks of dietary glycation compounds. For each adverse health effect considered in this assessment, however, only limited numbers of human, animal and studies were identified. While studies in humans were often limited due to small cohort size, short study duration, and confounders, experimental studies in animals that allow for controlled exposure to individual glycation compounds provided some evidence for impaired glucose tolerance, insulin resistance, cardiovascular effects and renal injury in response to oral exposure to dicarbonyl compounds, albeit at dose levels by far exceeding estimated human exposures. The overall database was generally inconsistent or inconclusive. Based on this systematic review, the SKLM concludes that there is at present no convincing evidence for a causal association between dietary intake of glycation compounds and adverse health effects.
“糖基化化合物”一词包括在体内和食物中形成的结构多样的广泛化合物，美拉德反应是还原糖和氨基酸之间的化学反应。体内产生的糖基化化合物被认为会导致一系列疾病。这导致了这样一种假设，即食物中存在的糖基化化合物也可能产生不良影响，从而对人类健康构成营养风险。在这项工作中，德国研究基金会（DFG）的参议院食品安全委员会（SKLM）总结了关于糖基化化合物的形成、发生、暴露和毒性的数据（A 部分），并系统评估了饮食中特定糖基化化合物与疾病之间的潜在关联，包括过敏、糖尿病、心血管和肾脏疾病、肠道/胃肠道毒性、大脑/认知障碍和癌症（B 部分）。通过使用定义单个糖基化化合物和与食物、营养和饮食主题领域相关的疾病模式的关键词组合，在 Pubmed（Medline）、Scopus 和 Web of Science 中进行了系统搜索，检索到了 253 篇与研究问题相关的原始出版物。然而，其中只有 192 篇被发现符合先前定义的质量标准，因此被认为适合评估饮食中糖基化化合物的潜在健康风险。然而，对于本次评估中考虑的每种不良健康影响，仅确定了数量有限的人类、动物和临床试验。虽然人类研究由于队列规模小、研究持续时间短和混杂因素而经常受到限制，但允许对单个糖基化化合物进行受控暴露的动物实验研究为口服暴露于二羰基化合物时葡萄糖耐量受损、胰岛素抵抗、心血管影响和肾脏损伤提供了一些证据，尽管在剂量水平上远远超过了估计的人类暴露。总体数据库通常不一致或没有定论。基于这项系统评价，SKLM 得出结论，目前没有令人信服的证据表明饮食中糖基化化合物的摄入与不良健康影响之间存在因果关系。
