The relationships between plasma advanced glycation end products level and cognitive function in middle-aged and elderly Chinese subjects

被引:2
作者
Zhang, Xiaohui [1 ]
Zhang, Qiuping [2 ]
Ren, Ziyan [1 ]
Wang, Chunmin [2 ]
Chen, Liangkai [3 ]
Chen, Jingsi [1 ]
Li, Jian [2 ]
Xia, Yu [2 ]
Wan, Zhongxiao [1 ]
机构
[1] Soochow Univ, Sch Publ Hlth, Dept Nutr & Food Hyg, 199 Renai Rd, Suzhou 215123, Peoples R China
[2] Suzhou Ctr Dis Control & Prevent, Dept Lab, 72 Sanxiang Rd, Suzhou 215004, Jiangsu, Peoples R China
[3] Huazhong Univ Sci & Technol, Dept Nutr & Food Hyg, Hubei Key Lab Food Nutr & Safety, Sch Publ Hlth,Tongji Med Coll, Wuhan 430030, Peoples R China
关键词
Advanced glycation end products; Mild cognitive impairment; UPLC-MS/MS; Weighted quantile sum regression model; ENDPRODUCTS; DEMENTIA; FOOD; INDIVIDUALS; PENTOSIDINE; PROGRESSION; POPULATION; IMPAIRMENT; DISEASE;
D O I
10.1016/j.ijheh.2023.114270
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Objectives: To determine the relationships between circulating representative advanced glycation end products (AGEs) and cognitive performance in middle-aged and elderly Chinese adults.Method: A cross-sectional study with 1834 participants were included. Cognitive performance was assessed using the Mini-Mental State Examination (MMSE). Plasma free AGEs including N epsilon-carboxymethyl-L-lysine (CML), N epsilon-(1-carboxyethyl) lysine (CEL), S-carboxymethyl-L-cysteine (CMC) and N delta-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were measured by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Multivariate adjusted linear and logistic regression analysis were used to explore the associations between plasma AGEs and cognitive function.Results: The prevalence of mild cognitive impairment (MCI) was 17.94%. Plasma CMC and MG-H1 level were negatively associated with MMSE score (beta = -0.42, p < 0.001 for all) in the multivariate linear regression analysis. In the multivariate logistic regression analysis, compared to the lowest tertile, participants within the highest tertile of CMC and MG-H1 had increased risk of MCI [ORs (95% CI): 1.62 (1.21-2.17), P trend <0.001, and ORs (95% CI): 1.30 (0.97-1.76), P trend = 0.069, respectively]. In addition, the weighted quantile sum (WQS) index was negatively associated with MMSE (beta = -0.48, P < 0.001) and increased risk of MCI [ORs (95% CI): 1.35 (1.20-1.52), P < 0.001].Conclusion: Combined exposure of plasma free AGEs including CML, CEL, CMC and MG-H1 were associated with increased risk of cognitive impairment. Plasma CMC and MG-H1 might the main contributors for cognitive impairment, while further longitudinal studies are required to verify the associations.
引用
收藏
页数:7
相关论文
共 31 条
  • [11] Plasma Levels of Advanced Glycation Endproducts N∈-(carboxymethyl)lysine, N∈-(carboxyethyl)lysine, and Pentosidine Are not Independently Associated With Cardiovascular Disease in Individuals With or Without Type 2 Diabetes: The Hoorn and CODAM Studies
    Hanssen, Nordin M. J.
    Engelen, Lian
    Ferreira, Isabel
    Scheijen, Jean L. J. M.
    Huijberts, Maya S.
    van Greevenbroek, Marleen M. J.
    van der Kallen, Carla J. H.
    Dekker, Jacqueline M.
    Nijpels, Giel
    Stehouwer, Coen D. A.
    Schalkwijk, Casper G.
    [J]. JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM, 2013, 98 (08) : E1369 - E1373
  • [12] Mini-Mental State Examination in Elderly Chinese: A Population-Based Normative Study
    Li, Hanzhi
    Jia, Jianping
    Yang, Zhiqiang
    [J]. JOURNAL OF ALZHEIMERS DISEASE, 2016, 53 (02) : 487 - 496
  • [13] Liu F, 2023, FOOD FUNCT, V14, P4183, DOI [10.1039/d3fo00242j, 10.1039/D3FO00242J]
  • [14] Effect of Advanced Glycation End Products on Cognition in Older Adults with Type 2 Diabetes: Results from a Pilot Clinical Trial
    Lotan, Roni
    Ganmore, Ithamar
    Livny, Abigail
    Itzhaki, Nofar
    Waserman, Mark
    Shelly, Shahar
    Zacharia, Moran
    Moshier, Erin
    Uribarri, Jaime
    Beisswenger, Paul
    Cai, Weijing
    Troen, Aron M.
    Beeri, Michal Schnaider
    [J]. JOURNAL OF ALZHEIMERS DISEASE, 2021, 82 (04) : 1785 - 1795
  • [15] Effects of Exogenous Dietary Advanced Glycation End Products on the Cross-Talk Mechanisms Linking Microbiota to Metabolic Inflammation
    Mastrocola, Raffaella
    Collotta, Debora
    Gaudioso, Giulia
    Le Berre, Marie
    Cento, Alessia Sofia
    Alves, Gustavo Ferreira
    Chiazza, Fausto
    Verta, Roberta
    Bertocchi, Ilaria
    Manig, Friederike
    Hellwig, Michael
    Fava, Francesca
    Cifani, Carlo
    Aragno, Manuela
    Henle, Thomas
    Joshi, Lokesh
    Tuohy, Kieran
    Collino, Massimo
    [J]. NUTRIENTS, 2020, 12 (09) : 1 - 20
  • [16] Mild cognitive impairment as a diagnostic entity
    Petersen, RC
    [J]. JOURNAL OF INTERNAL MEDICINE, 2004, 256 (03) : 183 - 194
  • [17] Advanced glycation endproducts in food and their effects on health
    Poulsen, Malene W.
    Hedegaard, Rikke V.
    Andersen, Jeanette M.
    de Courten, Barbora
    Bugel, Susanne
    Nielsen, John
    Skibsted, Leif H.
    Dragsted, Lars O.
    [J]. FOOD AND CHEMICAL TOXICOLOGY, 2013, 60 : 10 - 37
  • [18] Mechanistic targeting of advanced glycation end-products in age-related diseases
    Rowan, Sheldon
    Bejarano, Eloy
    Taylor, Allen
    [J]. BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE, 2018, 1864 (12): : 3631 - 3643
  • [19] Dietary intake of advanced glycation endproducts is associated with higher levels of advanced glycation endproducts in plasma and urine: The CODAM study
    Scheijen, Jean L. J. M.
    Hanssen, Nordin M. J.
    van Greevenbroek, Marleen M.
    van der Kallen, Carla J.
    Feskens, Edith J. M.
    Stehouwer, Coen D. A.
    Schalkwijk, Casper G.
    [J]. CLINICAL NUTRITION, 2018, 37 (03) : 919 - 925
  • [20] Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database
    Scheijen, Jean L. J. M.
    Clevers, Egbert
    Engelen, Lian
    Dagnelie, Pieter C.
    Brouns, Fred
    Stehouwer, Coen D. A.
    Schalkwijk, Casper G.
    [J]. FOOD CHEMISTRY, 2016, 190 : 1145 - 1150