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Войти в исследования British journal of cancer · 2026
Low-fat dietary pattern and dietary advanced glycation end-products intake: a secondary analysis of the Women's Health Initiative randomized trial.
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Pichardo Margaret S, Hunt Rebecca P, Peterson Lindsay L, Pan Kathy, Coday Mace, Jung Su Yon, Snetselaar Linda, Neuhouser Marian L, Steck Susan E, Tabung Fred K, Saquib Nazmus, Manson JoAnn E, Chlebowski Rowan T
Аннотация
BACKGROUND: In the Women's Health Initiative (WHI) Dietary Modification (DM) randomized trial, a low-fat dietary pattern intervention reduced breast cancer mortality (P = 0.02). Higher dietary advanced glycation end-products (dAGE) may be associated with higher breast cancer incidence. In this report, we examined whether the WHI dietary intervention influenced dAGE consumption.
METHODS: Of 48,835 postmenopausal women randomized (40:60) to dietary intervention versus usual diet comparison, 40,209 had food frequency questionnaires at baseline, and serially through 5-7 years, which were used to estimate dAGE scores (kilo Unit/1000 kilocalories [kU/1000 kcal]) using a commonly referenced database. Multivariate regressions with repeated dAGE measures were examined by randomization group.
RESULTS: Baseline mean dAGE scores were similar for intervention (7542 kU/1000 kcal, standard deviation (SD) = 912) and comparison (7514 kU/1000 kcal, SD = 917) groups. Through 5-7 years, dAGE scores were persistently lower in intervention versus comparison groups (mean range 5361-6236 kU/1000 kcal versus 7159-7669 kU/1000 kcal (P < 0.0001).
CONCLUSIONS: The WHI low-fat dietary pattern intervention substantially reduced dAGE consumption.
CLINICAL TRIAL REGISTRATION: NCT00000611; Date: 10/28/1999.
METHODS: Of 48,835 postmenopausal women randomized (40:60) to dietary intervention versus usual diet comparison, 40,209 had food frequency questionnaires at baseline, and serially through 5-7 years, which were used to estimate dAGE scores (kilo Unit/1000 kilocalories [kU/1000 kcal]) using a commonly referenced database. Multivariate regressions with repeated dAGE measures were examined by randomization group.
RESULTS: Baseline mean dAGE scores were similar for intervention (7542 kU/1000 kcal, standard deviation (SD) = 912) and comparison (7514 kU/1000 kcal, SD = 917) groups. Through 5-7 years, dAGE scores were persistently lower in intervention versus comparison groups (mean range 5361-6236 kU/1000 kcal versus 7159-7669 kU/1000 kcal (P < 0.0001).
CONCLUSIONS: The WHI low-fat dietary pattern intervention substantially reduced dAGE consumption.
CLINICAL TRIAL REGISTRATION: NCT00000611; Date: 10/28/1999.