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

• Published in: Nutrition, metabolism, and cardiovascular diseases Vol. 27; no. 11; pp. 978 - 984
• Main Authors: Di Pino, A., Currenti, W., Urbano, F., Scicali, R., Piro, S., Purrello, F., Rabuazzo, A.M.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.11.2017
• Subjects: Adult; advanced glycation end products; Aged; Biomarkers - blood; body mass index; C-Reactive Protein - analysis; Cardiovascular disease; cardiovascular diseases; Carotid Intima-Media Thickness; Cross-Sectional Studies; Diabetes Mellitus, Type 2 - blood; Diabetes Mellitus, Type 2 - complications; Diabetes Mellitus, Type 2 - diagnosis; Diabetic Angiopathies - blood; Diabetic Angiopathies - diagnosis; Diabetic Angiopathies - etiology; Diabetic Angiopathies - physiopathology; diet; Diet - adverse effects; Dietary advanced glycation end-products; fat intake; Female; Glycation End Products, Advanced - administration & dosage; Glycation End Products, Advanced - adverse effects; Humans; Inflammation; Inflammation - blood; Inflammation - diagnosis; Inflammation - etiology; Male; metabolism; Middle Aged; noninsulin-dependent diabetes mellitus; nutrition risk assessment; processing technology; Pulse Wave Analysis; Receptor for Advanced Glycation End Products - blood; regression analysis; Risk Assessment; Risk Factors; Soluble receptor for advanced glycation endproducts; systolic blood pressure; Type 2 diabetes; Vascular Stiffness; Type 2 diabetes; Dietary advanced glycation end-products; Cardiovascular disease; Inflammation; Soluble receptor for advanced glycation endproducts
• ISSN: 0939-4753; 1590-3729; 1590-3729
• DOI: 10.1016/j.numecd.2017.06.014

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. 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. 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. •We studied dAGEs intake and cardiovascular risk in subjects with type 2 diabetes.•Subjects with high dAGEs intake had high arterial stiffness and inflammatory markers.•Arterial stiffness was independently associated with dAGEs in multivariate analysis.•Simple regression analysis evidenced a correlation between dAGEs and fat intake.•Subjects with diabetes and high dAGEs intake have increased cardiovascular risk.