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Background <p>In the Women’s Health Initiative (WHI) Dietary Modification (DM) randomized trial, a low-fat dietary pattern intervention reduced breast cancer mortality (<i>P</i> = 0.02). Higher dietary advanced glycation end-products (dAGE) may be associated with higher breast cancer incidence. In this report, we examined whether the WHI dietary intervention influenced dAGE consumption.</p> Methods <p>Of 48,835 postmenopausal women randomized (40:60) to dietary intervention versus usual diet comparison, 40,209 had food frequency questionnaires at baseline, and serially through 5–7 years, which were used to estimate dAGE scores (kilo Unit/1000 kilocalories [kU/1000 kcal]) using a commonly referenced database. Multivariate regressions with repeated dAGE measures were examined by randomization group.</p> Results <p>Baseline mean dAGE scores were similar for intervention (7542 kU/1000 kcal, standard deviation (SD) = 912) and comparison (7514 kU/1000 kcal, SD = 917) groups. Through 5–7 years, dAGE scores were persistently lower in intervention versus comparison groups (mean range 5361–6236 kU/1000 kcal versus 7159–7669 kU/1000 kcal (<i>P</i> &lt; 0.0001).</p> Conclusions <p>The WHI low-fat dietary pattern intervention substantially reduced dAGE consumption.</p> Clinical trial registration <p>NCT00000611; Date: 10/28/1999.</p>

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Low-fat dietary pattern and dietary advanced glycation end-products intake: a secondary analysis of the Women’s Health Initiative randomized trial

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  • 发表日期：

    2026年7月28日

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  • Margaret S. Pichardo,
  • Rebecca P. Hunt,
  • Lindsay L. Peterson,
  • Kathy Pan,
  • Mace Coday,
  • Su Yon Jung,
  • Linda Snetselaar,
  • Marian L. Neuhouser,
  • Susan E. Steck,
  • Fred K. Tabung,
  • Nazmus Saquib,
  • JoAnn E. Manson,
  • Rowan T. Chlebowski

摘要

Background

In the Women’s Health Initiative (WHI) Dietary Modification (DM) randomized trial, a low-fat dietary pattern intervention reduced breast cancer mortality (P = 0.02). Higher dietary advanced glycation end-products (dAGE) may be associated with higher breast cancer incidence. In this report, we examined whether the WHI dietary intervention influenced dAGE consumption.

Methods

Of 48,835 postmenopausal women randomized (40:60) to dietary intervention versus usual diet comparison, 40,209 had food frequency questionnaires at baseline, and serially through 5–7 years, which were used to estimate dAGE scores (kilo Unit/1000 kilocalories [kU/1000 kcal]) using a commonly referenced database. Multivariate regressions with repeated dAGE measures were examined by randomization group.

Results

Baseline mean dAGE scores were similar for intervention (7542 kU/1000 kcal, standard deviation (SD) = 912) and comparison (7514 kU/1000 kcal, SD = 917) groups. Through 5–7 years, dAGE scores were persistently lower in intervention versus comparison groups (mean range 5361–6236 kU/1000 kcal versus 7159–7669 kU/1000 kcal (P < 0.0001).

Conclusions

The WHI low-fat dietary pattern intervention substantially reduced dAGE consumption.

Clinical trial registration

NCT00000611; Date: 10/28/1999.