Dietary intake of advanced glycation endproducts(AGEs)and cancer risk across more than 20 anatomical sites:A multinational cohort study
作者机构：Nutrition and Metabolism BranchInternational Agency for Research on Cancer(IARC-WHO)Lyon 69008France Department of Nutritional SciencesUniversity of ViennaVienna 1090Austria Department of Internal MedicineMaastricht University Medical CentreMaastricht 6229the Netherlands Department of Public HealthAarhus UniversityAarhus 8000Denmark Danish Cancer Society Research CenterCopenhagen 2100Denmark Division of Cancer EpidemiologyGerman Cancer Research Center(DKFZ)Heidelberg 69120Germany Department of Molecular EpidemiologyGerman Institute of Human Nutrition Potsdam-RehbrueckeNuthetal 14558Germany Institute of Nutritional ScienceUniversity of PotsdamNuthetal 14558Germany Cancer Risk Factors and Lifestyle Epidemiology UnitInstitute for Cancer ResearchPrevention and Clinical Network(ISPRO)Florence 2-50139Italy Epidemiology and Prevention Unit Fondazione IRCCS Istituto Nazionale dei Tumori di MilanoMilan 20133Italy Department of Clinical Medicine and SurgeryUniversity of Naples Federico IINaples 80138Italy Department of Clinical and Biological SciencesUniversity of TurinTurin 1012Italy Department of Community MedicineUiT-the Arctic University of NorwayTromsø9037Norway Unit of Nutrition and CancerCancer Epidemiology Research ProgramCatalan Institute of Oncology(ICO)-Bellvitge Biomedical Research Institute(IDIBELL)L’Hospitalet de LlobregatBarcelona 08908Spain Department of EpidemiologyHarvard T.H.Chan School of Public HealthBoston 02115USA Department of Nutrition and Food ScienceFaculty of PharmacyUniversity of GranadaGranada 18071Spain Ministry of Health of the Basque GovernmentSub Directorate for Public Health and Addictions of GipuzkoaSan Sebastian 20013Spain Biodonostia Health Research InstituteEpidemiology of Chronic and Communicable Diseases GroupSan Sebastián 2014Spain Spanish Consortium for Research on Epidemiology and Public Health(CIBERESP)Instituto de Salud Carlos IIIMadrid 28029Spain Department of EpidemiologyMurcia Regional Health CouncilIMIB-ArrixacaMurcia 30008Spain Research Group on Demography and HealthNational Faculty of Public HealthUniversity of AntioquiaMedellín 50021Colombia Navarra Public Health InstitutePamplona 31006Spain IdiSNANavarra Institute for Health ResearchPamplona 31008Spain Department of Clinical Sciences in MalmöLund UniversityMalmö22100Sweden Department of OdontologyUmeåUniversityUmeå90187Sweden Cancer Epidemiology UnitNuffield Department of Population HealthUniversity of OxfordOxford OX1UK
出 版 物：《Cancer Communications》 (癌症通讯（英文）)
年 卷 期：2022年第42卷第10期
页 面：1041-1045页
核心收录：
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
基 金：the Fondation de France(FDF,grant no.00081166,HF and RC,and FDF grant no.00089811,ALM) the Wereld Kanker Onderzoek Fonds(WKOF),as part of the World Cancer Research Fund(WCRF)International grant programme(WCRF 2015-1391,PI Dr.Mazda Jenab,International Agency for Research on Cancer)
摘 要：Dear Editor,In the European region,which shares 22.8%of the global cancer burden for 10%of the global population,there were around 4.4 million new cancer cases and 1.9 million deaths from cancer in 2020[1].The reasons for the high cancer incidence rates are complex;however,diet and dietary components are among the main contributors to cancer risk[2].In modern-day living,a growing proportion of people include in their diets ultra-processed *** of food processing and home-prepared foods are so-called dietary advanced glycation endproducts(AGEs),which are reactive metabolites emerging during the breakdown of reducing *** production is preponderant in dry high-heat processes(e.g.,baking,roasting);hence foods such as cakes,crisps,crackers,cereal products,meat and meat-derived products represent a major source of dietary AGEs[3].
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