在2型糖尿病患者中 高膳食高级糖基化终产物摄取与动脉硬化和炎症有关

High intake of dietary advanced glycation end-products is associated with increased arterial stiffness and inflammation in subjects with type 2 diabetes.


心血管疾病杂志2017年11月27(11):978-984。doi:10.1016 / j.numecd.2017.06.014。Epub 2017年7月8日。
Di Pino A1, Currenti W1, Urbano F1, Scicali R1, Piro S1, Purrello F2, Rabuazzo AM1。
作者信息
摘要
背景和目的:
现代饮食中含有从加工方法中衍生出来的高级糖基化终产物(dAGEs),在促进动脉粥样硬化风险方面发挥了关键作用。在这项横断面研究中,我们研究了dAGE摄入量、动脉僵硬度、炎症情况和大量营养成分之间的关系。
方法和结果:
对85例2型糖尿病患者的动脉僵硬度、羧基甲基赖氨酸、内源性内分泌受体(esRAGE)、高敏感性C反应蛋白(hs-CRP)、S100A12和宏量营养素摄入量进行了评价。受试者根据达歌消费分层分为两组:高、低dAGEs摄入量(≥或< 15.000 kU /天,分别)。高摄入dAGEs(n = 45)显示更高的增大,增大指数和脉搏波速度(采集)相比,这些学科dAGEs的摄入量较低(18±5.4 vs 12.2±6.3毫米汞柱,P < 0.05;38.3±5.4 vs 29.3±10%;9.2±1.4米/秒和7.9±1.7,P < 0.05,分别)。高dAGE摄入量的受试者hs-CRP较高[0.42 (0.18-0.54)vs 0.21 (0.14-0.52) mg/dL, P < 0.05,而esRAGE血浆水平较低[0.16 (0.23-0.81)vs 0.2 (0.14-0.54) ng/dL, P < 0.05]。简单回归分析显示dAGEs与脂肪摄入量存在相关性。多因素分析表明,增加、收缩压(BP)与dAGE消耗之间存在独立的联系;BMI和esRAGE是PWV的主要决定因素。
结论:
我们的数据表明,长期高dAGE饮食可能导致血管功能障碍和炎症激活,导致2型糖尿病患者出现血管并发症。检验这一假设可能代表了未来研究的方向。
关键词:
心血管疾病;膳食高级糖基化终端产品;炎症;晚期糖基化终产物可溶性受体;2型糖尿病

High intake of dietary advanced glycation end-products is associated with increased arterial stiffness and inflammation in subjects with type 2 diabetes.

 2017 Nov;27(11):978-984. doi: 10.1016/j.numecd.2017.06.014. Epub 2017 Jul 8.

Abstract

BACKGROUND AND AIMS:

Modern diets are high in advanced glycation end-products (dAGEs), derived from processing methods, exerting a pivotal role in promoting atherosclerotic risk. In this cross-sectional study we investigate the relationship between dAGE intake, arterial stiffness, inflammatory profile and macronutrient composition, in subjects with type 2 diabetes without overt cardiovascular disease.

METHODS AND RESULTS:

Arterial stiffness, carboxy-methyl-lysine, endogenous secretory receptor for AGEs (esRAGE), high sensitivity C reactive protein (hs-CRP), S100A12 and macronutrient intake were evaluated in 85 subjects with type 2 diabetes. The subjects were stratified into two groups according to dAGE consumption: high and low dAGE intake (≥ or <15.000 kU/day, respectively). Subjects with high dAGE intake (n = 45) showed a higher augmentation, augmentation index and pulse wave velocity (PWV) compared with those subjects with low dAGE intake (18 ± 5.4 vs 12.2 ± 6.3 mmHg, P < 0.05; 38.3 ± 5.4 vs 29.3 ± 10%; 9.2 ± 1.4 m/sec vs 7.9 ± 1.7, P < 0.05, respectively). hs-CRP were higher in subjects with high dAGE intake [0.42 (0.18-0.54) vs 0.21 (0.14-0.52) mg/dL, P < 0.05] whereas esRAGE plasma levels were lower [0.16 (0.23-0.81) vs 0.2 (0.14-0.54) ng/dL, P < 0.05]. Simple regression analysis showed a correlation between dAGEs and fat intake. Multivariate analysis showed an independent association between augmentation, systolic blood pressure (BP) and dAGE consumption; BMI and esRAGE were the major determinants of PWV.

CONCLUSIONS:

Our data suggests that a chronic high dAGE diet could lead to a vascular dysfunction and inflammatory activation, contributing to the development of vascular complications in subjects with type 2 diabetes. Testing this hypothesis may represent a direction of future research.

KEYWORDS:

Cardiovascular disease; Dietary advanced glycation end-products; Inflammation; Soluble receptor for advanced glycation endproducts; Type 2 diabetes

PMID: 
28958695 
DOI: 
10.1016/j.numecd.2017.06.014