Dietary advanced glycation end‐products (dAGEs) are not associated with the risk of cancer incidence. A systematic review and meta‐analysis of prospective cohort studies

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science & Nutrition Pub Date : 2024-08-12 DOI:10.1002/fsn3.4396

Elham Sharifi‐Zahabi, Sepideh Soltani, Fatemeh Hajizadeh‐Sharafabad, Hadi Abdollahzad

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Abstract

A growing body of evidence indicates the association of dietary advanced glycation end‐products (dAGEs) with the risk of cancer. This systematic review and meta‐analysis aimed to assess the overall association between dAGEs and cancer incidence. An extensive search was carried out through online databases including PubMed, Scopus, and Web of Science up to June 2024. All reported HRs and their 95% CIs for risk of cancer were used to estimate log HRs and their standard errors (SEs). The overall risk estimate was obtained using a random effects model. Inter‐study heterogeneity was determined using Cochrane's Q test and I‐squared. Five prospective cohort studies with a total of 1,220,096 participants and 23,229 incident cancer cases (2193 pancreatic cancers, 11,443 breast cancers, 6162 colorectal cancers, and 3431 total cancers) were included in this meta‐analysis. Compared with the lowest category of dAGEs, the pooled hazard ratio (HR) for overall cancers was 1.04 (95% CI: 0.94, 1.15; I2 = 67.9%) for the highest category of dAGEs. Pooled estimates for different types of cancer showed no significant relationship between dAGEs and risk of breast cancer (HR: 1.119; 95% CI: 0.868, 1.444; I2 = 77.6%; N = 2 studies), pancreatic cancer (HR: 1.242; 95% CI: 0.971, 1.588; I2 = 0.0%; N = 2 studies), colon cancer (HR: 10.985; 95% CI: 0.887, 1.094; I2 = 0.0%; N = 2 studies) and rectal cancer (HR: 0.940; 95% CI: 0.616, 1.433; I2 = 57.7%; N = 2 studies). Dietary AGEs had no significant link with cancer risk. More well‐designed prospective studies are required.

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膳食中的高级糖化终产物（dAGEs）与癌症发病风险无关。前瞻性队列研究的系统回顾和荟萃分析

越来越多的证据表明，膳食中的高级糖化终产物（dAGEs）与癌症风险有关。本系统综述和荟萃分析旨在评估 dAGEs 与癌症发病率之间的总体关系。截至 2024 年 6 月，我们通过 PubMed、Scopus 和 Web of Science 等在线数据库进行了广泛的检索。所有报告的癌症风险 HRs 及其 95% CIs 均用于估算对数 HRs 及其标准误差 (SE)。总体风险估计值采用随机效应模型得出。研究间的异质性采用 Cochrane's Q 检验和 I 平方来确定。本次荟萃分析共纳入了五项前瞻性队列研究，共有 1,220,096 名参与者和 23,229 例癌症病例（2193 例胰腺癌、11,443 例乳腺癌、6162 例结直肠癌和 3431 例总癌症）。与dAGEs最低类别相比，dAGEs最高类别的总体癌症汇总危险比（HR）为1.04（95% CI：0.94，1.15；I2 = 67.9%）。对不同类型癌症的汇总估计结果显示，dAGEs 与乳腺癌（HR：1.119；95% CI：0.868，1.444；I2 = 77.6%；N = 2 项研究）、胰腺癌（HR：1.242；95% CI：0.971，1.588；I2 = 0.0%；N = 2 项研究）、结肠癌（HR：10.985；95% CI：0.887，1.094；I2 = 0.0%；N = 2 项研究）和直肠癌（HR：0.940；95% CI：0.616，1.433；I2 = 57.7%；N = 2 项研究）。膳食中的 AGE 与癌症风险没有明显联系。需要进行更多精心设计的前瞻性研究。

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来源期刊

Food Science & Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

5.10%

发文量

434

审稿时长

24 weeks

期刊介绍： Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.

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