高饮食高级糖化终端产品和牙周炎之间的关联
Yuehan Zhang1, Jiayu Shu1, Qiyang Ma2
1Department of Stomatology, Guizhou Medical University, Guiyang, Guizhou Province, China.
International dental journal
|December 13, 2024
概括
进食中高摄入高级糖化终产品 (AGEs) 与牙周炎的更大流行率有关. 这一发现强调了食品质量对于保持良好的口腔健康的重要性.
科学领域:
- 口腔健康研究研究 口腔健康研究
- 营养科学 营养科学
- 牙周病学 牙周病学
背景情况:
- 牙周炎是一种普遍的炎症状况,影响牙和支骨.
- 人们越来越认识到饮食因素对全身和口腔健康的作用.
- 先进的糖化最终产品 (AGEs) 是在食品加工和代谢过程中形成的化合物.
研究的目的:
- 调查进食中摄入高级糖化终产品 (AGEs) 和牙周炎之间的关联.
- 提供关于AGE消费与牙周炎发展之间潜在联系的证据.
主要方法:
- 利用了2334名参与2003-2004年国家健康和营养检查调查 (NHANES) 的成年人的数据.
- 采用二进制回归分析来评估牙周炎和饮食AGE之间的关系.
- 构建了两个调整模型以控制混因素.
主要成果:
- 摄入较高AGE的个人 (超过21.41U/kcal) 呈现出更高的牙周炎患病率.
- 在对共变量进行调整后,高AGE摄入量仍然与牙周炎的几率增加显著相关 (ORs在1.229至1.349之间).
- 饮食中摄入的AGE与对牙周炎的易感性增加有关.
结论:
- 饮食中的高级糖化终产品 (AGEs) 和牙周炎之间存在显著的关联.
- 饮食中的AGE可能有助于牙周炎的发展,这强调了食物选择对口腔健康的重要性.
- 这些发现支持承认AGE对牙周健康的有害影响,并为临床口腔健康教育提供信息.
相关概念视频
Proteoglycans
3.9K
Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...
3.9K
Diabetes: Symptoms, Diagnosis, and Complications
504
For most patients, experiencing several weeks of polyuria, polydipsia, fatigue, and significant weight loss may indicate the presence of diabetes. Furthermore, adults displaying the phenotypic appearance of type 2 diabetes (particularly those who are obese and not initially insulin-requiring), may have islet cell autoantibodies, suggesting autoimmune-mediated β cell destruction and a diagnosis of latent autoimmune diabetes of adults (LADA). The categorization of glucose homeostasis is...
504
Overview of Carbohydrate Metabolism
738
Carbohydrate metabolism is a fundamental biochemical process that ensures a constant supply of energy to living cells. The most important carbohydrate is glucose, which can be broken down via glycolysis to enter into the Krebs cycle and eventually lead to the production of ATP through oxidative phosphorylation.
Glucose transport into cells is facilitated by a family of transport proteins called GLUT (Glucose Transporters). GLUT4 is the primary glucose transporter for insulin-stimulated glucose...
Glucose transport into cells is facilitated by a family of transport proteins called GLUT (Glucose Transporters). GLUT4 is the primary glucose transporter for insulin-stimulated glucose...
738
Diabetes Mellitus: Type 2 and Gestational
2.2K
Type 2 diabetes, characterized by insulin resistance, arises when the insulin receptors on cells lose responsiveness to insulin, diminishing the cell's capacity to take up glucose, resulting in elevated blood glucose levels. To receive a diagnosis of Type 2 diabetes, a series of blood glucose tests are necessary to assess whether the blood glucose falls within normal parameters. If the result is out of the normal range, a patient may be diagnosed as prediabetic or diabetic, depending on the...
2.2K
Oligosaccharide Assembly
2.8K
Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
Multiple sugar molecules that may or may...
2.8K
Protein Glycosylation
6.8K
Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
Glycosylation occurs in...
Glycosylation occurs in...
6.8K


