Dietary intake of advanced glycation endproducts(AGEs)and cancer risk across more than 20 anatomical sites:A multinational cohort study  

作　　者：Reynalda Córdova Ana-Lucia Mayén Viktoria Knaze Elom Kouassivi Aglago Casper Schalkwijk Karl-Heinz Wagner Kim Overvad Anne Tjønneland Cecilie Kyrø Verena Andrea Katzke Charlotte Le Cornet Matthias Bernd Schulze Anna Birukov Domenico Palli Sara Grioni Fabrizio Pasanisi Alberto Catalano Torkjel Manning Sandanger Inger Torhild Gram Guri Skeie Marta Crous-Bou Esther Molina-Montes Pilar Amiano Sandra Milena Colorado-Yohar Eva Ardanaz Isabel Drake Jonas Manjer Ingegerd Johansson Anders Esberg Aurora Perez-Cornago Elisabete Weiderpass Mazda Jenab Heinz Freisling 

机构地区：[1]Nutrition and Metabolism Branch,International Agency for Research on Cancer(IARC-WHO),Lyon 69008,France [2]Department of Nutritional Sciences,University of Vienna,Vienna 1090,Austria [3]Department of Internal Medicine,Maastricht University Medical Centre,Maastricht 6229,the Netherlands [4]Department of Public Health,Aarhus University,Aarhus 8000,Denmark [5]Danish Cancer Society Research Center,Copenhagen 2100,Denmark [6]Division of Cancer Epidemiology,German Cancer Research Center(DKFZ),Heidelberg 69120,Germany [7]Department of Molecular Epidemiology,German Institute of Human Nutrition Potsdam-Rehbruecke,Nuthetal 14558,Germany [8]Institute of Nutritional Science,University of Potsdam,Nuthetal 14558,Germany [9]Cancer Risk Factors and Lifestyle Epidemiology Unit,Institute for Cancer Research,Prevention and Clinical Network(ISPRO),Florence 2-50139,Italy [10]Epidemiology and Prevention Unit Fondazione IRCCS Istituto Nazionale dei Tumori di Milano,Milan 20133,Italy [11]Department of Clinical Medicine and Surgery,University of Naples Federico II,Naples 80138,Italy [12]Department of Clinical and Biological Sciences,University of Turin,Turin 1012,Italy [13]Department of Community Medicine,UiT-the Arctic University of Norway,Tromsø9037,Norway [14]Unit of Nutrition and Cancer,Cancer Epidemiology Research Program,Catalan Institute of Oncology(ICO)-Bellvitge Biomedical Research Institute(IDIBELL),L’Hospitalet de Llobregat,Barcelona 08908,Spain [15]Department of Epidemiology,Harvard T.H.Chan School of Public Health,Boston 02115,USA [16]Department of Nutrition and Food Science,Faculty of Pharmacy,University of Granada,Granada 18071,Spain [17]Ministry of Health of the Basque Government,Sub Directorate for Public Health and Addictions of Gipuzkoa,San Sebastian 20013,Spain [18]Biodonostia Health Research Institute,Epidemiology of Chronic and Communicable Diseases Group,San Sebastián 2014,Spain [19]Spanish Consortium for Research on Epidemiology and Public Health(CIBERESP),Instituto de Salud Carlos III,Madrid 28029,Spain [2

出　　处：《Cancer Communications》2022年第10期1041-1045,共5页癌症通讯（英文）

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 foods.Byproducts 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 sugar.AGEs 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].

关 键 词：dietary INTAKE hence 

分 类 号：R730.2[医药卫生—肿瘤]