Measurement of advanced glycation end products could be used as an indicator of unhealthy nutrition for colorectal cancer risk

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dc.authorid0000-0002-2932-4215
dc.contributor.authorŞahingöz Erdal, Gülçin
dc.contributor.authorYaman, Mustafa
dc.contributor.authorYıldırım Servi, Esra
dc.contributor.authorUğur, Halime
dc.contributor.authorKasapoğlu, Pınar
dc.contributor.authorÇikot, Murat
dc.contributor.authorIşıksaçan, Nilgün
dc.date.accessioned2023-01-04T08:39:22Z
dc.date.available2023-01-04T08:39:22Z
dc.date.issued2022
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThe main culprit behind most cancers is the accumulation of reactive oxygen species. Glyoxal (GO) and methylglyoxal (MGO) are reactive intermediates created by food processing and they are precursors of advanced glycation end products (AGE) that cause glycative stress. We aimed to evaluate the relationship between AGE levels of healthy volunteers and treatment-naive patients diagnosed with colorectal cancer. The study consisted of patients diagnosed with colorectal cancer and healthy volunteers who underwent routine colonoscopy. The study was conducted with a total of 42 cases, 47.6% (n = 20) female. The ages of the participants in the study ranged from 41 to 82 years, and the mean was 60.57 +/- 10.78 years. The GO and MGO values of the patient group were found to be significantly higher than those of the control group (p = 0.007, p = 0.001, respectively). The risk of colorectal cancer was 22 and 57 times higher in individuals with GO and MGO values above 1.25 mu g/mL and 0.0095 mu g/mL, respectively. The blood AGE level is closely related to diet, and it can be decreased through the appropriate improvement of diet. Thus, the measurement of AGE can be used to predict whether a person's nutrition is healthy or unhealthy and prevent increased risk of colorectal cancer.
dc.description.sponsorshipBAP-1000-34en_US
dc.identifier.citationŞahingöz Erdal, G., Yaman, M., Yıldırım Servi, E., Uğur, H., Kasapoğlu, P., Çikot, M. ... Işıksaçan, N. (2022). Measurement of advanced glycation end products could be used as an indicator of unhealthy nutrition for colorectal cancer risk. Nutrition and Cancer, 74(3), 896-902. https://dx.doi.org/10.1080/01635581.2021.1938148
dc.identifier.doi10.1080/01635581.2021.1938148
dc.identifier.endpage902
dc.identifier.issn0163-5581
dc.identifier.issn1532-7914
dc.identifier.issue3
dc.identifier.pmid34142632
dc.identifier.scopus2-s2.0-85108634057
dc.identifier.scopusqualityQ2
dc.identifier.startpage896
dc.identifier.urihttps://dx.doi.org/10.1080/01635581.2021.1938148
dc.identifier.urihttps://hdl.handle.net/20.500.12511/10236
dc.identifier.volume74
dc.identifier.wos000663222800001en_US
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorUğur, Halime
dc.language.isoen
dc.publisherRoutledge Journals, Taylor & Francis Ltd
dc.relation.ispartofNutrition and Canceren_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectColorectal Cancer Risk
dc.subjectUnhealthy Nutrition
dc.subjectMeasurement of Advanced Glycation
dc.titleMeasurement of advanced glycation end products could be used as an indicator of unhealthy nutrition for colorectal cancer risk
dc.typeArticle

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