Authors
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
Published in
British journal of cancer. Jul 28, 2026. Epub Jul 28, 2026.
Abstract
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.
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.
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).
The WHI low-fat dietary pattern intervention substantially reduced dAGE consumption.
NCT00000611; Date: 10/28/1999.
PMID:
42521771
Bibliographic data and abstract were imported from PubMed on 29 Jul 2026.
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