İşlenmiş Gıdaların İleri Glikasyon Son Ürünlerine Etkisi: Kanser Vakaları

Abstract

İleri glikasyon son ürünleri (AGEs) canlı organizmalarda endojen ve eksojen olarak ortaya çıkan heterojenik bileşiklerdir. Bu bileşikler gıda işlenmesi sonucu ortaya çıkmakta olup, bireylerin beslenme ve diyet alışkanlıklarına göre değişmektedir. Günümüzde hızlı ve tempolu yaşam koşulları bireyleri işlenmiş gıda kullanımına yönlendirmektedir. Beslenme sonucunda alınan yüksek miktarda işlenmiş gıdalar metabolizmada inflamasyona neden olmaktadır. Inflamasyon ise metabolizmada ateroskleroz, diyabet, böbrek hastalıkları, kanser, karaciğer ve bazı nörodejeneratif hastalıkların oluşumuna neden olmaktadır. Bu derleme çalışmasının amacı ise AGE’ler ile bazı kanser türleri arasındaki ilişkiyi beslenme ve diyet alışkanlıklarına bağlı olarak detaylandırmaktır. Bu amaçla son yıllarda sık rastlanan meme kanseri, kolorektal kanser ve pankreas kanseri gibi kanser türleri ele alınmıştır. AGE’lerin hücrelerdeki reseptörlere bağlanarak belirli transkripsiyon faktörlerini etkileyip kanser hücrelerinin apoptozunu engellediği ve proliferasyonu desteklemektedir. Yapılan çalışmalar, beslenme ve diyet alışkanlıklarına göre AGE’lerin miktarlarını etkilediğini göstermektedir. Bu bağlamda fenolik bileşiklerin, vitaminlerin ve kısıtlı AGE alımının, bu ürünlerin etkilerini en aza indirmede önemli rol oynadığı gösterilmiştir. Bu derleme çalışması, AGE’lerin kanser üzerindeki etkilerini ortaya koyarak, bu ürünlerin oluşumunu etkileyen durumları detaylı bir şekilde incelemiştir. Çalışmalar değerlendirildiğinde, ileri glikasyon son ürünlerinin oluşumunun beslenme alışkanlıkları ve gıda işleme yöntemleriyle direkt olarak ilişkili olduğunu, kanser başta olmak üzere farklı hastalıklara neden olduğunu ve oluşumunun nasıl sınırlandırılabileceği vurgulanarak, kamu bilincinin oluşturulması hedeflenmiştir.

Keywords

• Glikasyon
• İleri Glikasyon son ürünleri
• beslenme
• kanser

Effect of Processed Foods on Advanced Glycation End Products: Cancer Cases

Abstract

Advanced glycation end products (AGEs) are heterogeneous compounds that occur endogenously and exogenously during metabolism. These compounds increase because of processed food consumption. Nowadays, fast-paced living conditions lead individuals to consume processed food. High numbers of processed foods consumed because of nutrition cause inflammation in metabolism. Inflammation causes atherosclerosis, diabetes, kidney diseases, cancer, liver, and some neurodegenerative diseases. The purpose of this review study was to detail the relationship between AGEs and some types of cancer depending on nutrition and dietary habits. For this purpose, cancer types such as breast cancer, colorectal cancer, and pancreatic cancer, which have been common in recent years, were discussed. AGEs bind to receptors on cells, affect certain transcription factors, prevent cancer cell apoptosis, and support proliferation. Studies have shown that the number of AGEs is affected by nutrition and dietary habits. In this context, it has been shown that phenolic compounds, vitamins, and limited AGE intake play an important role in minimizing the effects of these products. This review study revealed the effects of AGEs on cancer and examined in detail the conditions that affect the formation of these products. When the studies are evaluated, it is aimed to raise public awareness by emphasizing that the formation of advanced glycation end products is directly related to nutritional habits and food processing methods, that it causes different diseases, especially cancer, and how its formation can be limited.

Keywords

• Glycation
• Advanced Glycation end products
• nutrition
• cancer

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