Objectives of the study: Formation of advanced glycation end products (AGEs) is influenced by actual metabolic situation and by nutritional effects. Acetaldehyde formed in the metabolism of ethanol should prevent formation of AGEs, while oxidative stress accompanying alcohol administration might enhance it. The aim of our investigation was to study serum levels of AGEs in relationship to prominent nutritional parameters in alcohol dependent individuals. Material and methods: The studied group consisted of 23 otherwise healthy subjects treated for past chronic alcohol abuse. 22 healthy controls were used for comparison. AGE-group reactivity was estimated using a spectrofluorimetric method (excitation 350 nm, emission 435 nm) and is expressed in arbitrary units (AU) and in AU/g prot., pentosidin was determined by HPLC and other biochemical parameters were measured with standard clinical chemistry methods. Results: AGE-fluorescence was significantly higher in chronic alcoholic patients in comparison with healthy subjects (3.1 ± 0.5 . 105 AU vs 2.7 ± 0.4 . 105 AU, P<0.05, 4.3 ± 0.7 . 103 AU/g prot. vs 3.7 ± 0.5 . 103 AU/g prot., P<0.005), but there was no difference in serum pentosidin levels between both studied groups (105.4 ± 29 nmol/l vs 102.2 ± 23 nmol/l for alcoholics and controls, respectively). In alcoholic patients, AGEs correlate significantly negatively with leptin (r = -0.46, P<0.05) and pentosidin with prealbumin (r = -0.43, P<0.05). On the other hand, we did not find any relationship of AGEs with other metabolic parameters (glucose, triglycerides, cholesterol). Conclusion: Our findings suppose more complex relationship among advanced glycation, oxidative stress and metabolism of ethanol and their link to nutrition-associated parameters.

        Key words: advanced glycation end products, pentosidin, alcohol, ethanol, abuse, leptin, oxidative stress.