Skip to Main Content

An official website of the United States government

Government Funding Lapse

Because of a lapse in government funding, the information on this website may not be up to date, transactions submitted via the website may not be processed, and the agency may not be able to respond to inquiries until appropriations are enacted. The NIH Clinical Center (the research hospital of NIH) is open. For more details about its operating status, please visit  cc.nih.gov. Updates regarding government operating status and resumption of normal operations can be found at OPM.gov.

The Association between Dietary Advanced Glycation End-Products (dAGE) and Breast and Ovarian Cancers in the PLCO Study

Principal Investigator
Name
Omonefe Omofuma
Degrees
B.Pharm., MSc.
Institution
University of South Carolina
Position Title
Graduate Research Assistant
Email
About this CDAS Project
Study
PLCO (Learn more about this study)
Project ID
PLCO-393
Initial CDAS Request Approval
Aug 20, 2018
Title
The Association between Dietary Advanced Glycation End-Products (dAGE) and Breast and Ovarian Cancers in the PLCO Study
Summary
Advanced glycation end- products (AGEs) are compounds formed from the non- enzymatic metabolism of sugars with proteins or lipids in the body. Foods containing high amounts of sugar, protein and fat have high levels of AGEs which are increased when prepared at high temperatures. Elevated AGE levels produce inflammatory and oxidative effects and are linked to several metabolic and cardiovascular disorders. High AGE levels have been found in breast, colon and prostate tumors. In an experimental study on cervical cancer, binding of AGE to the AGE receptor (AGER) produced inflammation and tumor proliferation. This evidence suggests that a diet high in AGE could enhance carcinogenesis through inflammatory pathways. Thus, the goal of this study is to understand the role of dietary AGE (dAGE) in the development of and survival from breast and ovarian cancers.
Aims

Aim1: Estimate the AGE content present in foods consumed by female PLCO study participants by utilizing the Diet History Questionnaire (DHQ) and previous literature on AGE content in foods and beverages.
Aim 2: Examine the associations between the dAGE levels and the risk of breast and ovarian cancers, for all subjects and stratified by race. We hypothesize that intake of foods with high AGE content will be positively associated with the risk of breast and ovarian cancer.
Aim3: Examine the association between dAGE and breast cancer and ovarian cancer survival. We will explore whether associations differ by race or by treatment (where treatment data are available).

Collaborators

Susan Steck, University of South Carolina

Related Publications