Intake of dietary dicarbonyl compounds and colorectal cancer risk in European adults

Résumé fourni par la source

Incidence of colorectal cancer (CRC), for which diet is an important modifiable risk factor, is among the highest in Europe. However, epidemiological evidence on the role of some bioactive dietary components, such as dicarbonyl compounds, is limited. These reactive molecules, with both potentially deleterious and protective metabolic effects, exist in a wide variety of foods. We evaluated CRC risk associated with the intake of three main food-derived dicarbonyls: methylglyoxal (MGO, mainly from coffee and cereals), glyoxal (GO, from cereals, fruits, and vegetables), and 3-deoxyglucosone (3-DG, from confectionery and baked goods), in European adults.

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