膳食晚期糖基化终末产物与不良健康结局的相关性  

Association of dietary advanced glycation end product with adverse health outcomes

作　　者：许何丽 杨慧娟 宫婷婷[3] 赵玉虹[1,2] 吴琪俊[1,2] XU Heli;YANG Huijuan;GONG Tingting;ZHAO Yuhong;WU Qijun(Department of Clinical Epidemiology,Shengjing Hospital of China Medical University,Shenyang 110004,China;Clinical Research Center,Sheng­jing Hospital of China Medical University,Shenyang 110004,China;Department of Obstetrics and Gynecology,Shengjing Hospital of China Medical University,Shenyang 110004,China)

机构地区：[1]中国医科大学附属盛京医院临床流行病学教研室 [2]中国医科大学附属盛京医院临床研究中心 [3]中国医科大学附属盛京医院妇产科,沈阳110004

出　　处：《中国医科大学学报》2023年第1期81-85,共5页Journal of China Medical University

基　　金：国家自然科学基金青年基金(82073647);国家重点研发计划(2017YFC0907404);辽宁省“兴辽英才计划”项目(XLYC1907102);沈阳市中青年科技创新人才支持计划(RC190484)。

摘　　要：晚期糖基化终末产物是一组高度异质性分子,结构复杂,性质稳定,可在人体内逐渐积累。膳食晚期糖基化终末产物主要由食品加工过程中的美拉德反应形成。已经证实膳食晚期糖基化终末产物与一些慢性非传染性疾病(慢性炎症、退行性疾病、衰老、胰岛素抵抗和肿瘤等)的发生发展相关。本文就膳食晚期糖基化终末产物与不良健康相关结局(肿瘤、代谢相关疾病等)的相关性进行综述,旨在明确膳食晚期糖基化终末产物对健康的影响。Advanced glycosylation end products(AGE) are a group of highly heterogeneous molecules with complex structures and stable properties that can accumulate gradually in the human body. Dietary AGE are mainly formed by the Maillard reaction during food processing,and have been shown to be associated with the development and progression of several chronic noninfectious diseases(chronic inflammation,degenerative diseases,aging,insulin resistance,and tumors). The relationship between dietary AGE and adverse health outcomes(tumor,metabolism-related diseases,etc.) was reviewed in this paper to elucidate the effects of dietary AGE on health.

关 键 词：晚期糖基化终末产物 不良健康结局 相关性 

分 类 号：R115[医药卫生—公共卫生与预防医学]