The Relationship between Dietary Advanced Glycation End Products (dAGE) and Body Composition in University Students

Öz

Aim: This study aimed to evaluate the relationship between dietary advanced glycation end products (dAGE) intake and body composition of university students. Methods: The research was conducted cross-sectionally with 267 students studying at Ankara University Faculty of Health Sciences between January 2022 and June 2022. In the study, in addition to the sociodemographic characteristics of the students, body weight, height, waist circumference, hip circumference measurements were taken and with these measurement values, Body Mass Index (BMI) and body composition (fat mass, muscle mass, etc.) as well as body shape index (BSI), body roundness index (BRI), taper index (TI) and body adiposity index (BAI) measurements were calculated. Dietary AGE (dAGE) intakes were calculated from food consumption records. The data were evaluated in the SPSS 27.0 program. The relationship between body composition and dAGE was evaluated by logistic regression. Results: It was determined that students living in dormitories had higher dAGE intake (p<0.05). Overall, high dAGE intake was detected in 48.7% of the students. The average dAGE intake of the students was determined as 11358.3±5724.3. It was determined that dAGE intake was highest in the daily consumption of red meat, sugar, almonds, potatoes and hazelnuts (p>0.05). A significant relationship was found between students' honey consumption and dAGE intake (p<0.05). Body weight, waist circumference, hip circumference and BMI were found to be significantly higher in those with high dAGE intake (p<0.05). A unit increase in waist circumference resulted in a 1030-fold increase in dAGE intake (p<0.05). A unit increase in hip circumference resulted in a 1038-fold increase in dAGE intake (p<0.05). A unit increase in BMI resulted in a 1288-fold increase in dAGE uptake (p<0.05). Conclusion: University students should be informed about advanced glycation end products and these individuals should be made aware of healthy cooking and food preparation as well as healthy nutrition.

Anahtar Kelimeler

• Advanced glycation end products
• body composition
• university students

Üniversite Öğrencilerinin Diyetle İleri Glikasyon Son Ürünleri (dAGE) Alımlarının Vücut Kompozisyonu ile İlişkisi

Öz

Amaç: Bu çalışmada üniversite öğrencilerinin diyetle ileri glikasyon son ürünleri (dAGE) alımlarının vücut kompozisyonu ile ilişkisinin değerlendirilmesi amaçlanmıştır. Yöntem: Araştırma, kesitsel olarak Ocak 2022-Haziran 2022 tarihleri arasında Ankara Üniversitesi Sağlık Bilimleri Fakültesi’nde eğitim alan 267 öğrenci ile yürütülmüştür. Çalışmada öğrencilerin sosyodemografik özelliklerinin yanında vücut ağırlığı, boy uzunluğu, bel çevresi, kalça çevresi ölçümleri alınmış ve bu ölçüm değerleriyle Beden Kütle İndeksi (BKİ) ve vücut bileşimi (yağ kütlesi, kas kütlesi vb.) ile Vücut Şekil İndeksi (VŞİ), Vücut Yuvarlaklık İndeksi (VYİ), Koniklik İndeksi (Kİ) ve Vücut Adipozite İndeksi (VAİ) ölçümleri hesaplanmıştır. Diyetle AGE (dAGE) alımları besin tüketim kayıtlarından hesaplanmıştır. Veriler SPSS 27.0 programında değerlendirilmiştir. Vücut kompozisyonu ve dAGE ilişkisi lojistik regresyon ile değerlendirilmiştir. Bulgular: Yurtta yaşayan öğrencilerin dAGE alımlarının daha yüksek olduğu saptanmıştır (p<0,05). Genel olarak öğrencilerin %48,7’sinde yüksek dAGE alımı saptanmıştır. Öğrencilerin ortalama dAGE alımı 11358,3±5724,3 olarak belirlenmiştir. Kırmızı et, patates, şeker, badem ve fındığın gün aşırı tüketiminde dAGE alımlarının en yüksek olduğu belirlenmiştir (p>0,05). Öğrencilerin bal tüketimleri ile dAGE alımları arasında anlamlı bir ilişki saptanmıştır (p<0,05). dAGE alımı yüksek olanların vücut ağırlığı, bel çevresi, kalça çevresi ve VYİ anlamlı olarak daha yüksek bulunmuştur (p<0,05). Bel çevresindeki bir birimlik artış dAGE alımında 1,030 kat bir artışla sonuçlanmıştır (p<0,05). Kalça çevresinde bir birimlik artış dAGE alımında 1,038 kat bir artışla sonuçlanmıştır (p<0,05). VYİ’nde bir birimlik artış dAGE alımında 1,288 kat bir artışla sonuçlanmıştır (p<0,05). Sonuç: Üniversite öğrencileri ileri glikasyon son ürünleri konusunda bilgilendirilmeli ve bu bireyler sağlıklı beslenmenin yanında sağlıklı pişirme ve yiyecek hazırlama konusunda da bilinçlendirilmelidir.

Anahtar Kelimeler

• İleri glikasyon son ürünleri
• üniversite öğrencileri
• vücut kompozisyonu

Kaynakça

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