Effect of dietary intake of advanced glycation end products on biomarkers of type 2 diabetes: a systematic review and meta-analysis.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-09-25 DOI:10.1080/10408398.2024.2407894

Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Xiaohua Pan, Chang Liu, Shuang Zhang, Yaoqi Tian

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Abstract

Thermal treatment of food may undergo Maillard reactions and produce harmful substances, e.g., advanced glycation end products (AGEs). Current studies show different results about the effects of dietary AGE intake on the biomarkers of type 2 diabetes mellitus (T2DM). Therefore, this work conducted a systematic review and meta-analysis to explore the effect of dietary AGE intake on the biomarkers of T2DM, the available evidence, and the bias of this evidence. This meta-analysis focused on the association between high AGE intake and fasting plasma glucose, fasting plasma insulin, HbA1c, and HOMA-IR. Thirteen parallel studies and 4 randomized crossover studies were finally included. In the pooled analysis, fasting glucose (SMD: 0.98; 95% CI: 0.23, 1.73; p = .011), fasting insulin (SMD: 1.44; 95% CI: 0.63, 2.25; p < .01), and HOMA-IR (SMD: 1.47; 95% CI: 0.59, 2.34; p < .01) significantly increased after dietary intake with high AGEs. In the subgroup analyses, high-AGE diets and healthy participants were associated with changes in the biomarkers of T2DM. Taken together, the intake of high dietary AGE was related to the development of T2DM.

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膳食中摄入高级糖化终末产物对 2 型糖尿病生物标志物的影响：系统综述和荟萃分析。

食物经热处理后可能会发生马氏反应并产生有害物质，如高级糖化终产物（AGEs）。目前的研究显示，膳食 AGE 摄入量对 2 型糖尿病（T2DM）生物标志物的影响存在不同结果。因此，本研究进行了系统回顾和荟萃分析，以探讨膳食 AGE 摄入量对 T2DM 生物标志物的影响、现有证据以及这些证据的偏差。这项荟萃分析的重点是高 AGE 摄入量与空腹血浆葡萄糖、空腹血浆胰岛素、HbA1c 和 HOMA-IR 之间的关系。最终纳入了 13 项平行研究和 4 项随机交叉研究。在汇总分析中，空腹血糖（SMD：0.98；95% CI：0.23，1.73；p = .011）、空腹胰岛素（SMD：1.44；95% CI：0.63，2.25；p p

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.