Advanced glycation end-products (AGEs) are implicated in the pathogenesis of several chronic diseases including cancer. AGEs are produced endogenously but can also be consumed from foods. AGE formation in food is accelerated during cooking at high temperatures. Certain high fat or highly processed foods have high AGE values. The objective of the study was to assign and quantify Nε-carboxymethyl-lysine (CML)-AGE content in food and investigate the association between dietary AGE intake and breast cancer risk in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial. The study included women enrolled in the intervention arm who were cancer-free at baseline and completed a baseline questionnaire and food frequency questionnaire (DQX). CML-AGE values were assigned and quantified to foods in the DQX using a published AGE database. Cox proportional hazards models were used to estimate the hazard ratios (HR) and 95% confidence intervals (CI) of breast cancer among all women, and stratified by race/ethnicity, invasiveness of disease, and hormone receptor status. After a median 11.5 years of follow-up, 1,592 women were diagnosed with breast cancer. Higher CML-AGE intake was associated with increased risk of breast cancer among all women (HRQ5VSQ1, 1.30; 95% CI, 1.04–1.62; Ptrend = 0.04) and in non-Hispanic white women (HRT3VST1, 1.21; 95% CI, 1.02–1.44). Increased CML-AGE intake was associated with increased risk of in situ (HRT3VST1, 1.49; 95% CI, 1.11–2.01) and hormone receptor–positive (HRT3VST1, 1.24; 95% CI, 1.01–1.53) breast cancers. In conclusion, high intake of dietary AGE may contribute to increased breast cancer.

中文翻译：

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前列腺癌、肺癌、结直肠癌和卵巢癌筛查试验 (PLCO) 中的膳食晚期糖基化终产物 (AGEs) 和患乳腺癌的风险

晚期糖基化终产物 (AGEs) 与包括癌症在内的多种慢性疾病的发病机制有关。AGEs 是内源性产生的，但也可以从食物中摄取。在高温烹饪过程中会加速食物中 AGE 的形成。某些高脂肪或高度加工食品具有高 AGE 值。该研究的目的是分配和量化食物中的 Nε-羧甲基赖氨酸 (CML)-AGE 含量，并在前列腺癌、肺癌、结直肠癌和卵巢癌筛查试验中研究膳食 AGE 摄入量与乳腺癌风险之间的关联。该研究包括参加干预组的女性，她们在基线时没有癌症，并完成了基线问卷和食物频率问卷 (DQX)。使用已发布的 AGE 数据库将 CML-AGE 值分配给 DQX 中的食物并对其进行量化。Cox 比例风险模型用于估计所有女性患乳腺癌的风险比 (HR) 和 95% 置信区间 (CI)，并按种族/民族、疾病侵袭性和激素受体状态进行分层。经过中位 11.5 年的随访，1,592 名女性被诊断出患有乳腺癌。在所有女性（HRQ5VSQ1，1.30；95% CI，1.04–1.62；Ptrend = 0.04）和非西班牙裔白人女性（HRT3VST1，1.21；95% CI，1.02）中，较高的 CML-AGE 摄入量与乳腺癌风险增加相关–1.44)。CML-AGE 摄入量增加与原位（HRT3VST1，1.49；95% CI，1.11-2.01）和激素受体阳性（HRT3VST1，1.24；95% CI，1.01-1.53​​）乳腺癌风险增加相关。总之，饮食中大量摄入 AGE 可能会增加乳腺癌的发病率。