ArticleJournal of young women's breast cancer and health
Rising Breast Cancer Rates in Younger Women: Could Dietary Advanced Glycation End Products Be the Missing Link?
Article in Journal of young women's breast cancer and health. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The incidence of breast cancer is increasing among young women, who are at higher risk of aggressive cancer-related deaths. Lifestyle factors, especially diet, are known to be changeable risk factors that can affect cancer development. This review focuses on the published literature connecting dietary advanced glycation end products (AGEs) and the risk of breast cancer, particularly in the adolescent and young adult (AYA) population. To support our analysis, we collected and synthesized data from sources such as PubMed, the SEER database, the American Association of Food and Nutrition Guidelines, and the World Health Organization publications within the last 15 years. AGEs are mainly found in ultra-processed foods, as well as in foods high in fat and sugar, which are common in the Western diet. AGEs are also created through nonenzymatic glycoxidation during food cooking at high temperatures. AGEs have been linked to cancer progression through the receptor for AGE, which can activate inflammatory and oxidative stress pathways that support tumor formation. Epidemiological studies and preclinical models have indicated that a high dietary intake of AGEs is correlated with an elevated risk of developing breast cancer and poorer survival outcomes for women. While the connection between AGEs and breast cancer risk is evident, there is a lack of research focusing on the AYA population. This highlights the necessity for further investigation to fully comprehend the impact of dietary AGE consumption during formative years on the rising incidence of breast cancer in the AYA population. We want to highlight the significance of cancer prevention methods. This includes initiatives to decrease the intake of dietary AGEs during puberty, when simultaneously raising awareness and providing education on the significance of adopting healthy dietary practices and engaging in regular physical activity. These measures could be effective in reducing the risk of breast cancer among young women worldwide.
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