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The Association of the Dietary Advanced Glycation End Products With Functional Gastrointestinal Disorders: The Isfahan Functional Disorders (Isfun) Cohort Study Publisher



Haghighatdoost F1 ; Feizi A2 ; Gill TK3 ; Hajihashemi P4 ; Shahoon H4 ; Ani A5 ; Roohafza H6 ; Adibi P4
Authors
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Authors Affiliations
  1. 1. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Adelaide Medical School, Faculty of Health and Medical Sciences, The University of Adelaide, Adelaide, 5005, SA, Australia
  4. 4. Isfahan Gastroenterology and Hepatology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Department of Bioinformatics, Isfahan University of Medical Sciences, Isfahan, Iran
  6. 6. Cardiac Rehabilitation Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Source: British Journal of Nutrition Published:2025


Abstract

High intake of dietary advanced glycation end products (AGEs), could induce oxidative stress, inflammation, and the gut microbiota dysbiosis, processes that play a major role in the development of functional gastrointestinal disorders (FGIDs). There is limited data on the association between AGEs intake and FGIDs. Therefore, the current study aimed to examine the association of AGEs with FGIDs in Iranian adults. In a cross-sectional analysis under the framework of the Isfahan functional disorders (ISFUN) study, data on 1892 Iranian apparently healthy adults, aged 18 to 65 years were examined. Participants' dietary intakes were collected using a validated dish-based, 106- item food frequency questionnaire. Dietary AGEs content of 72 food items were measured for all participants. FGIDs was assessed using ROME IV criteria. In total, 38% of subjects had one of the most prevalent upper or lower FGIDs. The mean of AGEs intake was 14690.10±8797.25 (kU/gr). In the fully adjusted model, being in the highest versus lowest tertile of AGEs intake was associated with increased odds of FGIDs (OR= 1.78; 95% CI: 1.01, 3.36). In stratified analysis by sex, males in the highest tertile of AGEs intake showed higher odds of FGIDs than those in the lowest tertile (OR= 2.15; 95% CI: 1.04, 4.45). However, in females, the AGEs intake was not significantly associated with the risk of FGIDs in the fully adjusted model. Higher AGEs intake was significantly associated with increased risk of FGIDs, particularly in men. Further prospective studies are warranted to confirm these findings. The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society. © 2025 Cambridge University Press. All rights reserved.
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