ArticleEuropean journal of nutrition2020
Dietary intake of advanced glycation end products (AGEs) and changes in body weight in European adults.
Article in European journal of nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers, 2 of them syntheses that pooled it.
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Who cites it
28 citing papers in PubMed, 2 syntheses or guidelines pooled it, 57 citations in OpenAlex.
- Circulating and dietary advanced glycation end products and obesity in an adult population: A paradox of their detrimental effects in obesity.Frontiers in endocrinology · 2022Pooled it
- The impact of low advanced glycation end products diet on obesity and related hormones: a systematic review and meta-analysis.Scientific reports · 2020Pooled it
- A 4-Week Diet Low or High in Advanced Glycation Endproducts Has Limited Impact on Gut Microbial Composition in Abdominally Obese Individuals: The deAGEing Trial.International journal of molecular sciences · 2022Trial
- Low-fat dietary pattern and dietary advanced glycation end-products intake: a secondary analysis of the Women's Health Initiative randomized trial.British journal of cancer · 2026Article
- Higher intake of dietary dicarbonyl compounds is associated with lower incidence of type 2 diabetes: European Prospective Investigation into Cancer and Nutrition (EPIC)-InterAct case-cohort study.European journal of nutrition · 2026Article
- Concentrations of Maillard reaction products and advanced glycation end-products in commercially available extruded dry, retorted wet, and mildly cooked (fresh) cat foods from the United Kingdom and United States.Journal of animal science · 2026Article
- Dietary and Endogenous Advanced Glycation End Product and Breast Carcinogenesis: A Challenging Lack of Association in a Rigorous Case-Control Study.Journal of nutrition and metabolism · 2026Article
- Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease.European journal of preventive cardiology · 2025Article
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Sex-specific differences of advanced glycation end products in diabetes.Nutrition & diabetes · 2025Review
- Dietary advanced glycation end products intake, genetic predisposition and risk of coronary heart disease: a prospective study.European journal of nutrition · 2025Article
- The associations between dietary advanced glycation-end products intake and self-reported infertility in U.S. women: data from the NHANES 2013-2018.Scientific reports · 2025Article
- Article
- Associations of dietary advanced glycation end products with liver steatosis via vibration controlled transient elastography in the United States: a nationwide cross-sectional study.European journal of nutrition · 2024Article
- Dietary advanced glycation end-products and their associations with body weight on a Mediterranean diet and low-fat vegan diet: a randomized, cross-over trial.Frontiers in nutrition · 2024Article
- Dietary diversity and nutritional status of adolescents in Lagos, Nigeria.Journal of family medicine and primary care · 2023Article
- Blood and Tissue Advanced Glycation End Products as Determinants of Cardiometabolic Disorders Focusing on Human Studies.Nutrients · 2023Review
- Dietary intake of advanced glycation endproducts (AGEs) and cancer risk across more than 20 anatomical sites: A multinational cohort study.Cancer communications (London, England) · 2022Article
- Is dietary intake of advanced glycation end products associated with mortality among adults with diabetes?Nutrition, metabolism, and cardiovascular diseases : NMCD · 2022Article
- Habitual intake of dietary advanced glycation end products is not associated with generalized microvascular function-the Maastricht Study.The American journal of clinical nutrition · 2022Observational
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Authors and funding
49 authors at 20 institutions in 11 countries.
Funding
Abstract
purposeAdvanced glycation end products (AGEs) can be formed in foods by the reaction of reducing sugars with proteins, and have been shown to induce insulin resistance and obesity in experimental studies. We examined the association between dietary AGEs intake and changes in body weight in adults over an average of 5 years of follow-up.
methodsA total of 255,170 participants aged 25-70 years were recruited in ten European countries (1992-2000) in the PANACEA study (Physical Activity, Nutrition, Alcohol, Cessation of smoking, Eating out of home in relation to Anthropometry), a sub-cohort of the EPIC (European Prospective Investigation into Cancer and Nutrition). Body weight was measured at recruitment and self-reported between 2 and 11 years later depending on the study center. A reference database for AGEs was used containing UPLC-MS/MS-measured N
resultsA one-SD increment in CEL intake was associated with 0.111 kg (95% CI 0.087-0.135) additional weight gain over 5 years. The corresponding additional weight gain for CML and MG-H1 was 0.065 kg (0.041-0.089) and 0.034 kg (0.012, 0.057), respectively. The top six food groups contributing to AGEs intake, with varying proportions across the AGEs, were cereals/cereal products, meat/processed meat, cakes/biscuits, dairy, sugar and confectionary, and fish/shellfish.
conclusionIn this study of European adults, higher intakes of AGEs were associated with marginally greater weight gain over an average of 5 years of follow-up.
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