A low-fat dietary pattern led to lower estimated intake of dietary advanced glycation end-products (dAGEs) than a usual diet among postmenopausal women, according to a secondary analysis of the Women’s Health Initiative randomized trial published in the British Journal of Cancer on July 28, 2026. These compounds occur in some foods, particularly those high in fat and processing, and the study estimated intake from food frequency questionnaires. Among 40,209 women, average estimated intake was similar at baseline, then measured about 5,360 versus 7,160 kilounits per 1,000 kilocalories in the intervention and comparison groups after one year, and stayed lower through years five to seven.
The intervention aimed to reduce fat to 20 percent of energy and increase fruits, vegetables and grains, and it did not target dAGEs or cooking methods. The authors describe the analysis as hypothesis-generating and note that the estimates rely on self-reported diets and cannot be linked to specific foods or preparation methods.