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A Negative Association of Dietary Advanced Glycation End Products With Obesity and Body Composition in Iranian Adults Publisher Pubmed



Ghorbaninejad P1 ; Djafarian K2 ; Babaee N1 ; Davarzani S1 ; Ebaditabar M1 ; Clark CCT3 ; Shabbidar S1
Authors
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Authors Affiliations
  1. 1. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS, PO Box 14155/6117, Tehran, Iran
  2. 2. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), PO Box 14155/6117, Tehran, Iran
  3. 3. Centre for Sport Exercise and Life Sciences, Coventry University, Coventry, CV15FB, United Kingdom

Source: British Journal of Nutrition Published:2021


Abstract

Obesity caused by excessive deposited fat is generally classified as BMI ≥ 30 kg/m2. Research regarding the association between dietary advanced glycation end products (dAGE) and obesity is limited. The aim of the present study was to investigate the association between dAGE and obesity and body composition in Iranian adults. This cross-sectional study included 265 adults aged 18-75 years from Tehran, Iran. dAGE were estimated using a validated semi-quantitative FFQ, according to the published food carboxymethyl lysine-AGE database for 549 routinely consumed food items for the Northeastern American multiethnic urban population, and were reported by dividing total energy intake. Dietary intake, sociodemographic data and physical activity status were collected using validated questionnaires, and anthropometric characteristics were measured. Body composition was assessed by bioelectrical impedance analysis, and obesity was defined based on WHO guidelines. The intake of fat and meat was significantly increased in higher tertiles, compared with the first tertile of dAGE (P < 0·001). No association between dAGE and body composition measures and obesity was observed; however, there was a significant negative association between dAGE and BMI (BMI; P = 0·01), waist circumference (P = 0·01), waist:hip ratio (P = 0·03), fat-free mass (P = 0·02) and muscle mass index (P = 0·01) in non-linear models. In conclusion, higher consumption of dAGE was associated with increased intake of fat and meat and was negatively related to changes in body composition measurements. Therefore, dAGE may connect obesity to diet by energy imbalance. © 2021 Cambridge University Press. All rights reserved.
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