Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease

Dicarbonyl compounds are known to promote oxidative stress, inflammation, endothelial dysfunction, and vascular complications. They are formed endogenously in the body as a byproduct in glucose metabolism but are also present in some foods during food preparation and processing.We studied the role of three major dicarbonyl compounds coming from foods on cardiovascular diseases using data from the prospective EPIC cohort, which includes over 520 000 participants from 10 European countries.We observed that higher consumption of dietary dicarbonyl compounds resulted in a lower risk of non-fatal or fatal CVD.Our findings highlight the need to better understand the roles of these dietary compounds along with their potential underlying mechanisms of action.

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Publication Details

Journal
European Journal of Preventive Cardiology
Published
2025-02-05
DOI
https://doi.org/10.1093/eurjpc/zwaf060
Citations
4
Primary Topic
Fatty Acid Research and Health
Type
article
Field-Weighted Citation Impact
4.48

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article

Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease

Jessica Blanco, Krasimira Aleksandrova, Salvatore Panico, Jean L.J.M. Scheijen et al.
4 citations
European Journal of Preventive Cardiology
Fatty Acid Research and Health
4.48
article

Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease

Jessica Blanco, Krasimira Aleksandrova, Salvatore Panico, Jean L.J.M. Scheijen, Kim Maasen, Casper G. Schalkwijk, Viktoria Knaze, Matthias Bernd Schulze, Mazda Jenab, Sabina Sieri, Giovanna Masala, Ana‐Lucia Mayén, Lucia Dansero, Marcela Guevara, Elom K. Aglago, Inge Huybrechts, Heinz Freisling, Dafina Petrova, Raúl Zamora‐Ros, Christina C. Dahm, Simone J. P. M. Eussen, Philippe Vangrieken, C.A. Hana, Carmen Santiuste, Yvonne T. van der Schouw, Charlotte Debras, Conchi Moreno Iribas
article en
4 citations

Abstract

Dicarbonyl compounds are known to promote oxidative stress, inflammation, endothelial dysfunction, and vascular complications. They are formed endogenously in the body as a byproduct in glucose metabolism but are also present in some foods during food preparation and processing.We studied the role of three major dicarbonyl compounds coming from foods on cardiovascular diseases using data from the prospective EPIC cohort, which includes over 520 000 participants from 10 European countries.We observed that higher consumption of dietary dicarbonyl compounds resulted in a lower risk of non-fatal or fatal CVD.Our findings highlight the need to better understand the roles of these dietary compounds along with their potential underlying mechanisms of action.

European Journal of Preventive CardiologyVol. 32(16)
University of Potsdam (DE), University of Bremen (DE), Utrecht University (NL), Aarhus University (DK), Maastricht University Medical Centre (NL), Prevention Institute (US), University Medical Center Utrecht (NL), Instituto de Salud Pública de Navarra (ES), Institut d'Investigació Biomédica de Bellvitge (ES), Regional Health (US), Public Health Institute (US), Instituto de Investigación Biosanitaria de Granada (ES), Leibniz Institute for Prevention Research and Epidemiology - BIPS (DE), Federico II University Hospital (IT), Instituto Murciano de Investigación Biosanitaria (ES), Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (ES), Department of Public Health (US), Fondazione IRCCS Istituto Nazionale dei Tumori (IT), German Institute of Human Nutrition (DE), Centre international de recherche sur le cancer (FR), Imperial College London (GB), University of Turin (IT), Andalusian School of Public Health (ES), Medical University of Vienna (AT)
Kræftens Bekæmpelse, Deutsches Krebsforschungszentrum, Centre International de Recherche sur le Cancer, Joint Programming Initiative A healthy diet for a healthy life, Cancer Research UK, Institut National de la Santé et de la Recherche Médicale, Bundesministerium für Bildung und Forschung, Ministerie van Volksgezondheid, Welzijn en Sport, Ligue Contre le Cancer, Associazione Italiana per la Ricerca sul Cancro, Deutsche Krebshilfe, Medical Research Council Canada, Institut Gustave-Roussy, Mutuelle Générale de l'Education Nationale, Institute of Human Nutrition, Columbia University, World Cancer Research Fund, Instituto de Salud Carlos III, Consiliul National al Cercetarii Stiintifice, Horizon 2020, NIHR Imperial Biomedical Research Centre
Openalex Percentile: Top 7%
Fatty Acid Research and Health
4.48
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