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Serum and Dietary Advanced Glycation End Products in Patients with Diabetic Foot Ulcers
Author(s) -
Maier Haiyan Min,
Spicer Maria T.,
Arjmandi Bahram H.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.368.3
Subject(s) - tbars , glycation , medicine , thiobarbituric acid , diabetic foot , diabetes mellitus , diabetic foot ulcer , inflammation , oxidative stress , gastroenterology , endocrinology , lipid peroxidation
Diabetic foot ulcers (DFU) occur in patients with a history of poorly controlled blood glucose. Advanced glycation end products (AGEs) may influence the occurrence of DFU due to elevated oxidative stress (OS) and inflammation. This study examined the association between AGEs and serum markers of OS and inflammation in diabetic patients with (DFU) and without diabetic foot ulcer (DM). Eighty adult participants were recruited and categorized into one of three groups: non‐diabetic control (C), DM, and DFU. Twenty‐four hour food recalls, foot ulcer history and blood samples were collected from each participant for analyses. Dietary and serum AGEs, tumor necrosis factor‐α (TNF‐α), and thiobarbituric acid reactive substances (TBARS) were determined. Using SPSS 21, one way ANOVA and Pearson correlation were used for statistical analyses. The diabetic groups had significantly higher levels of dietary AGEs and TNF‐α than C ( P < 0.05). Serum AGEs and TBARS were elevated in DFU, compared with C ( P < 0.05). TBARS were significantly higher in DFU than DM and C ( P < 0.5). Serum AGEs and TBARS were significantly correlated with dietary AGEs ( P < 0.01). Both dietary and serum AGEs were the highest in DFU. Dietary AGEs modulates serum AGEs concentration. Reducing dietary AGEs intake may benefit patients with DFU by decreasing OS. Grant Funding Source : Florida State University