Pascual-Morena Carlos, Garrido-Miguel Miriam, Martínez-García Irene, Lucerón-Lucas-Torres Maribel, Rodríguez-Gutiérrez Eva, Berlanga-Macías Carlos, Fernández-Bravo-Rodrigo Jaime, Patiño-Cardona Silvana
Health and Social Research Center, Universidad de Castilla-La Mancha, 16071 Cuenca, Spain.
Facultad de Enfermería de Albacete, Universidad de Castilla-La Mancha, 02006 Albacete, Spain.
Nutrients. 2025 May 10;17(10):1638. doi: 10.3390/nu17101638.
: Dietary advanced glycation end products (dAGEs) have a pro-inflammatory effect and increase oxidative stress, potentially leading to cancer. The aim of this study was to estimate the association between dAGEs consumption and risk and mortality from overall cancer and according to its site. : A systematic search was conducted in Medline, Scopus, Web of Science, and the Cochrane Library from inception to April 2025. The search strategy was conducted according to the PECO structure adapted to this study, as well as the inclusion criteria, in which the population (P) was the adult population, the exposure (E) was the highest level of dAGEs intake, the comparator (C) was the lowest level of dAGEs intake, and the outcomes (O) were the overall cancer risk, cancer risk by site, and cancer mortality. Results across studies were summarised using random effects and fixed effects. : Fourteen studies were included in the systematic review. In the random-effects meta-analysis, high dAGEs intake was associated with Hazard Ratio (HR) = 0.99 [95% Confidence Interval (95% CI): 0.98, 1.00] for overall cancer risk. However, although there was no association with breast cancer (BC), there was an association with invasive BC, with HR = 1.14 (95% CI: 1.05, 1.23). In contrast, in other tumours, there were opposite results depending on the site of the cancer. : The reduction in cancer risk is not clinically significant. However, high consumption of dAGEs may increase the risk of BC, particularly the invasive BC, which is a challenge for cancer prevention and subsequent mortality. Due to the limited evidence, further studies are needed to confirm the potential impact of dAGEs, as well as other dietary factors that may play a larger role in cancer development.
膳食晚期糖基化终产物（dAGEs）具有促炎作用并增加氧化应激，可能导致癌症。本研究的目的是评估dAGEs摄入量与总体癌症风险及按部位划分的癌症风险和死亡率之间的关联。：从创刊至2025年4月，在Medline、Scopus、Web of Science和Cochrane图书馆进行了系统检索。检索策略根据适用于本研究的PECO结构以及纳入标准进行，其中人群（P）为成年人群，暴露（E）为dAGEs摄入的最高水平，对照（C）为dAGEs摄入的最低水平，结局（O）为总体癌症风险、按部位划分的癌症风险和癌症死亡率。使用随机效应和固定效应总结各研究结果。：系统评价纳入了14项研究。在随机效应荟萃分析中，高dAGEs摄入量与总体癌症风险的风险比（HR）=0.99 [95%置信区间（95%CI）：0.98, 1.00]相关。然而，虽然与乳腺癌（BC）无关联，但与浸润性BC有关联，HR = 1.14（95%CI：1.05, 1.23）。相比之下，在其他肿瘤中，根据癌症部位结果相反。：癌症风险的降低在临床上不显著。然而，高dAGEs摄入量可能会增加BC的风险，尤其是浸润性BC，这对癌症预防和后续死亡率构成挑战。由于证据有限，需要进一步研究来证实dAGEs的潜在影响，以及其他可能在癌症发展中起更大作用的饮食因素。
