A secondary analysis of the Women’s Health Initiative Dietary Modification randomized trial published on Jul. 29 found that a long-term low-fat dietary intervention was associated with sustained reductions in estimated intake of dietary advanced glycation end-products (dAGEs) among postmenopausal women.
The study analyzed data from 40,209 participants over approximately seven years. Researchers reported that those assigned to a low-fat, plant-forward dietary pattern experienced substantial decreases in estimated dAGE intake by Year 1, which persisted throughout the follow-up period compared to a usual-diet control group. The authors said these findings suggest broad changes in eating patterns may reduce dAGE intake without requiring specific cooking instructions.
Advanced glycation end-products are reactive metabolites formed both inside the body and consumed through foods—particularly high-fat and processed foods or those prepared by dry-heat methods. Previous research has linked AGEs to metabolic dysfunction, chronic inflammation, weight gain, and certain cancers including breast cancer. In earlier analyses of the same trial, postmenopausal women following the low-fat intervention had significantly reduced deaths from breast cancer over 20 years of follow-up.
The present analysis used self-reported Food Frequency Questionnaires and an established Nε-carboxymethyl-lysine AGE database for food estimates. Statistical models showed baseline mean dAGE scores were nearly identical between groups before intervention but diverged sharply after one year: participants in the intervention group had lower model-estimated mean dAGE scores (5,362 kU/1000 kcal) than controls (7,159 kU/1000 kcal). This difference narrowed over time but remained statistically significant through subsequent follow-ups.
Researchers noted that previous WHI dietary analyses documented decreased consumption of red and processed meats as well as baked goods among those following the low-fat diet. Increased fruit, vegetable, and grain consumption also characterized this group’s eating habits.
The authors concluded that their findings provide evidence supporting generalized low-fat eating patterns for reducing estimated dAGE intake under free-living conditions, but acknowledged limitations such as reliance on self-reported data and inability to directly link dAGE estimates with specific foods or biological exposure.
