The relationship between dietary advanced glycation end products and diabetes related complications

One of the research areas that has gained interest in recent years in order to explain diabetes-related complications is the accumulation of a group of compounds called advanced glycation end products (AGEs). AGEs can be formed in the body and contribute to vascular damage in diabetes. In addition, AGEs can be found in some foods rich in protein and fat (high cooking temperatures increases its formation) and some research shows that they can also accumulate in the body and could have a role in diabetes complications. Some studies also have shown that higher intake of AGEs could increase the risk of diabetes-related complication by elevating inflammatory and oxidation markers even in states when glucose levels are normal. However, the association between AGEs consumption and diabetes-related complications has not been demonstrated. In this study, we tried to identify if high intake of AGEs results in an increased risk for complications in patients with DM type 2 in two different ethnicities (Mexicans and non-Hispanic Whites). Because the association between AGEs consumption and diabetes-related complications has not been studied due to the long-term data needed for AGE intake. In addition, we were also interested in developing an assessment tool (a food frequency questionnaire) to categorize whether AGEs intake is high, moderate or low in order to assess AGEs intake related to DM complications in the different populations studied. This study showed that for each unit increase in the transformed dietary AGEs (LogAGEs), participants were 3.7 times more likely to have moderate-high risk for cardiovascular disease. The present study also found that the food frequency questionnaire is comparable to 7 days of Food Records to measure dAGEs. In conclusion, dietary AGEs were associated with the risk level for diabetes-related cardiovascular complications, which should be explored in future research.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Nutritional Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2013

Author dc:creator

• Luevano Contreras, Claudia

Contributors dc:contributor

• Chapman-Novakofski, Karen M.
• Donovan, Sharon M.
• Grigsby-Toussaint, Diana S.
• Brewer, Mary S.
• Teran-Garcia, Margarita D.

• Advanced glycation end products (AGEs)
• Dietary advanced glycation end products (dAGEs)
• diabetes-related complications
• Food Frequency Questionnaire (FFQ)

Statement dc:rights

• Copyright 2013 Claudia Luevano Contreras, Creative Commons Attribution license; Copyright 2013 Informa Healthcare.

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/44796

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/44796