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

Yıl 2024, Sayı: 24, 1296 - 1307, 30.12.2024
https://doi.org/10.38079/igusabder.1453064

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.

Kaynakça

  • 1. Uribarri J, Cai W, Woodward M, et al. Elevated serum advanced glycation endproducts in obese indicate risk for the metabolic syndrome: a link between healthy and unhealthy obesity? The Journal of Clinical Endocrinology & Metabolism. 2015;100(5):1957-1966.
  • 2. Deluyker D, Evens L, Bito V. Advanced glycation end products (AGEs) and cardiovascular dysfunction: focus on high molecular weight AGEs. Amino Acids. 2017;49:1535-1541.
  • 3. Mirmiran P, Hadavi H, Mottaghi A, Azizi F. Advanced glycation end products and risk of general and abdominal obesity in Iranian adults: Tehran lipid and glucose study. Medical Journal of the Islamic Republic of Iran. 2019;33:21.
  • 4. Uribarri J, del Castillo MD, de la Maza MP, et al. Dietary advanced glycation end products and their role in health and disease. Advances in Nutrition. 2015;6(4):461-473.
  • 5. Prasad K, Dhar I, Caspar-Bell G. Role of advanced glycation end products and its receptors in the pathogenesis of cigarette smoke-induced cardiovascular disease. International Journal of Angiology. 2015;24(02):075-080.
  • 6. Kamml J, Ke CY, Acevedo C, Kammer DS. The influence of AGEs and enzymatic cross-links on the mechanical properties of collagen fibrils. Journal of the Mechanical Behavior of Biomedical Materials. 2023;143:105870.
  • 7. Erim B, Binici Hİ. Advanced glycation end products: understanding their health risks and effective prevention strategies. Nutrire. 2024;49(2):1-10.
  • 8. Lee HW, Gu MJ, Kim Y, et al. Glyoxal-lysine dimer, an advanced glycation end product, induces oxidative damage and inflammatory response by interacting with RAGE. Antioxidants. 2021;10(9):1486.
  • 9. Zeng C, Li Y, Ma J, Niu L, Tay FR. Clinical/translational aspects of advanced glycation end-products. Trends in Endocrinology & Metabolism. 2019;30(12):959-973.
  • 10. Schmidt AM, Hori O, Chen JX, et al. Advanced glycation endproducts interacting with their endothelial receptor induce expression of vascular cell adhesion molecule-1 (VCAM-1) in cultured human endothelial cells and in mice. A potential mechanism for the accelerated vasculopathy of diabetes. The Journal of Clinical Investigation. 1995;96(3):1395-1403.
  • 11. Goldberg T, Cai W, Peppa M, et al. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association. 2004;104(8):1287-1291.
  • 12. Nie C, Li Y, Qian H, Ying H, Wang L. Advanced glycation end products in food and their effects on intestinal tract. Critical Reviews in Food Science and Nutrition. 2022;62(11):3103-3115.
  • 13. Arı N. Yaşlanmada crosslinkage teorisi: ilerlemiş glikasyon son ürünlerinin (AGES) rolü. Türkiye Klinikleri J Med Sci. 2008;28:12-5.
  • 14. Reddy VP, Aryal P, Darkwah EK. Advanced glycation end products in health and disease. Microorganisms. 2022;10(9):1848.
  • 15. Nie C, Xie X, Liu H, et al. Galactooligosaccharides ameliorate dietary advanced glycation end product-induced intestinal barrier damage in C57BL/6 mice by modulation of the intestinal microbiome. Food & Function. 2023;14:845-856.
  • 16. van Dongen KC, Kappetein L, Estruch IM, Belzer C, Beekmann K, Rietjens IM. Differences in kinetics and dynamics of endogenous versus exogenous advanced glycation end products (AGEs) and their precursors. Food and Chemical Toxicology. 2022:112987.
  • 17. Vlassara H, Uribarri J, Cai W, Striker G. Advanced glycation end product homeostasis: exogenous oxidants and innate defenses. Annals of the New York Academy of Sciences. 2008;1126(1):46-52.
  • 18. World Health Organization. Overweight and obesity. 2020.
  • 19. Ribeiro PV, Tavares JF, Costa MA, Mattar JB, Alfenas RC. Effect of reducing dietary advanced glycation end products on obesity-associated complications: a systematic review. Nutrition Reviews. 2019;77(10):725-734.
  • 20. Fruh SM. Obesity: Risk factors, complications, and strategies for sustainable long‐term weight management. Journal of the American Association of Nurse Practitioners. 2017;29(S1):S3-S14.
  • 21. Tillman AC, Giorgi M. Obesity, inflammation, and diseases of the gastrointestinal tract. Inflammation and Obesity. Elsevier; 2023:101-118.
  • 22. Du C, Whiddett RO, Buckle I, Chen C, Forbes JM, Fotheringham AK. Advanced glycation end products and inflammation in type 1 diabetes development. Cells. 2022;11(21):3503.
  • 23. Perry AS, Tanriverdi K, Risitano A, et al. The inflammatory proteome, obesity, and medical weight loss and regain in humans. Obesity. 2023;31(1):150-158.
  • 24. Domaszewska K, Zawada A, Palutka R, Podgórski T, Juchacz A. Assessment of oxidative stress indices and total phenolics concentrations in obese adult women—the effect of training with supplemental oxygen: a randomized controlled trial. Nutrients. 2023;15(1):241.
  • 25. Deng H, Deng S, Chen Q. The relationship between receptor for advanced glycation end products and obesity: a systematic review and meta-analysis. Research Square. 2022;1-9. doi: 10.21203/rs.3.rs-1165495/v1
  • 26. Oliveira JS, de Almeida C, de Souza ÂM, da Cruz LD, Alfenas RC. Effect of dietary advanced glycation end-products restriction on type 2 diabetes mellitus control: a systematic review. Nutrition Reviews. 2022;80(2):294-305.
  • 27. Wallace CW, Fordahl SC. Obesity and dietary fat influence dopamine neurotransmission: Exploring the convergence of metabolic state, physiological stress, and inflammation on dopaminergic control of food intake. Nutrition Research Reviews. 2022;35(2):236-251.
  • 28. Makwana S, Prajapati J, Pipaliya R, Hati S. Effects of probiotic fermented milk on management of obesity studied in high-fat-diet induced obese rat model. Food Production, Processing and Nutrition. 2023;5(1):1-18.
  • 29. Lu J, Li M, Huang Y, Xie J, Shen M, Xie M. A comprehensive review of advanced glycosylation end products and N-Nitrosamines in thermally processed meat products. Food Control. 2022;131:108449.
  • 30. Zhu Y, Snooks H, Sang S. Complexity of advanced glycation end products in foods: Where are we now? Journal of Agricultural and Food Chemistry. 2018;66(6):1325-1329.
  • 31. Yılmaz B, Karabudak E. Besinlerdeki ileri glikasyon son ürünleri ve azaltma yöntemleri. Beslenme ve Diyet Dergisi. 2016;44(3):280-288.
  • 32. Kyle UG, Bosaeus I, De Lorenzo AD, et al. Bioelectrical impedance analysis—part I: review of principles and methods. Clinical Nutrition. 2004;23(5):1226-1243.
  • 33. World Health Organization. World Health Organization BMI Classification. World Health Organization. 2020.
  • 34. Krakauer NY, Krakauer JC. Dynamic association of mortality hazard with body shape. PloS one. 2014;9(2):e88793.
  • 35. Thomas DM, Bredlau C, Bosy‐Westphal A, et al. Relationships between body roundness with body fat and visceral adipose tissue emerging from a new geometrical model. Obesity. 2013;21(11):2264-2271.
  • 36. Motamed N, Perumal D, Zamani F, et al. Conicity index and waist‐to‐hip ratio are superior obesity indices in predicting 10‐year cardiovascular risk among men and women. Clinical Cardiology. 2015;38(9):527-534.
  • 37. Freedman DS, Thornton JC, Pi‐Sunyer FX, et al. The body adiposity index (hip circumference÷ height1. 5) is not a more accurate measure of adiposity than is BMI, waist circumference, or hip circumference. Obesity. 2012;20(12):2438-2444.
  • 38. Uribarri J, Woodruff S, Goodman S, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association. 2010;110(6):911-916. e12.
  • 39. Mendoza-Herrera K, Aradillas-García C, Mejía-Diaz MA, Alegría-Torres JA, Garay-Sevilla ME, Luevano-Contreras C. Association of dietary advanced glycation end products with metabolic syndrome in young Mexican adults. Medicines. 2018;5(4):128.
  • 40. Vlassara H, Striker G. Glycotoxins in the diet promote diabetes and diabetic complications. Current Diabetes Reports. 2007;7(3):235-241.
  • 41. Uribarri J, Cai W, Ramdas M, et al. Restriction of advanced glycation end products improves insulin resistance in human type 2 diabetes: potential role of AGER1 and SIRT1. Diabetes Care. 2011;34(7):1610-1616.
  • 42. Koyama AK, Pavkov ME, Wu Y, Siegel KR. Is dietary intake of advanced glycation end products associated with mortality among adults with diabetes? Nutrition, Metabolism and Cardiovascular Diseases. 2022;32(6):1402-1409.
  • 43. Nowotny K, Schröter D, Schreiner M, Grune T. Dietary advanced glycation end products and their relevance for human health. Ageing Research Reviews. 2018;47:55-66.
  • 44. Kim Y, Keogh JB, Deo P, Clifton PM. Differential effects of dietary patterns on advanced glycation end products: A randomized crossover study. Nutrients. 2020;12(6):1767.
  • 45. O'Brien J, Morrissey P, Ames J. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science & Nutrition. 1989;28(3):211-248.
  • 46. Burak E. Üniversite öğrencilerinde ileri glikasyon son ürünleri alım düzeyinin belirlenmesi. İzmir Katip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi. 2021;6(3):75-79.
  • 47. Foroumandi E, Alizadeh M, Kheirouri S. Dietary quality index is negatively associated with serum advanced glycation end products in healthy adults. Clinical Nutrition ESPEN. 2020;36:111-115.
  • 48. Angoorani P, Ejtahed HS, Mirmiran P, Mirzaei S, Azizi F. Dietary consumption of advanced glycation end products and risk of metabolic syndrome. International Journal of Food Sciences and Nutrition. 2016;67(2):170-176.
  • 49. Ghorbaninejad P, Djafarian K, Babaee N, et al. A negative association of dietary advanced glycation end products with obesity and body composition in Iranian adults. British Journal of Nutrition. 2021;125(4):471-480.

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

Yıl 2024, Sayı: 24, 1296 - 1307, 30.12.2024
https://doi.org/10.38079/igusabder.1453064

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.

Kaynakça

  • 1. Uribarri J, Cai W, Woodward M, et al. Elevated serum advanced glycation endproducts in obese indicate risk for the metabolic syndrome: a link between healthy and unhealthy obesity? The Journal of Clinical Endocrinology & Metabolism. 2015;100(5):1957-1966.
  • 2. Deluyker D, Evens L, Bito V. Advanced glycation end products (AGEs) and cardiovascular dysfunction: focus on high molecular weight AGEs. Amino Acids. 2017;49:1535-1541.
  • 3. Mirmiran P, Hadavi H, Mottaghi A, Azizi F. Advanced glycation end products and risk of general and abdominal obesity in Iranian adults: Tehran lipid and glucose study. Medical Journal of the Islamic Republic of Iran. 2019;33:21.
  • 4. Uribarri J, del Castillo MD, de la Maza MP, et al. Dietary advanced glycation end products and their role in health and disease. Advances in Nutrition. 2015;6(4):461-473.
  • 5. Prasad K, Dhar I, Caspar-Bell G. Role of advanced glycation end products and its receptors in the pathogenesis of cigarette smoke-induced cardiovascular disease. International Journal of Angiology. 2015;24(02):075-080.
  • 6. Kamml J, Ke CY, Acevedo C, Kammer DS. The influence of AGEs and enzymatic cross-links on the mechanical properties of collagen fibrils. Journal of the Mechanical Behavior of Biomedical Materials. 2023;143:105870.
  • 7. Erim B, Binici Hİ. Advanced glycation end products: understanding their health risks and effective prevention strategies. Nutrire. 2024;49(2):1-10.
  • 8. Lee HW, Gu MJ, Kim Y, et al. Glyoxal-lysine dimer, an advanced glycation end product, induces oxidative damage and inflammatory response by interacting with RAGE. Antioxidants. 2021;10(9):1486.
  • 9. Zeng C, Li Y, Ma J, Niu L, Tay FR. Clinical/translational aspects of advanced glycation end-products. Trends in Endocrinology & Metabolism. 2019;30(12):959-973.
  • 10. Schmidt AM, Hori O, Chen JX, et al. Advanced glycation endproducts interacting with their endothelial receptor induce expression of vascular cell adhesion molecule-1 (VCAM-1) in cultured human endothelial cells and in mice. A potential mechanism for the accelerated vasculopathy of diabetes. The Journal of Clinical Investigation. 1995;96(3):1395-1403.
  • 11. Goldberg T, Cai W, Peppa M, et al. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association. 2004;104(8):1287-1291.
  • 12. Nie C, Li Y, Qian H, Ying H, Wang L. Advanced glycation end products in food and their effects on intestinal tract. Critical Reviews in Food Science and Nutrition. 2022;62(11):3103-3115.
  • 13. Arı N. Yaşlanmada crosslinkage teorisi: ilerlemiş glikasyon son ürünlerinin (AGES) rolü. Türkiye Klinikleri J Med Sci. 2008;28:12-5.
  • 14. Reddy VP, Aryal P, Darkwah EK. Advanced glycation end products in health and disease. Microorganisms. 2022;10(9):1848.
  • 15. Nie C, Xie X, Liu H, et al. Galactooligosaccharides ameliorate dietary advanced glycation end product-induced intestinal barrier damage in C57BL/6 mice by modulation of the intestinal microbiome. Food & Function. 2023;14:845-856.
  • 16. van Dongen KC, Kappetein L, Estruch IM, Belzer C, Beekmann K, Rietjens IM. Differences in kinetics and dynamics of endogenous versus exogenous advanced glycation end products (AGEs) and their precursors. Food and Chemical Toxicology. 2022:112987.
  • 17. Vlassara H, Uribarri J, Cai W, Striker G. Advanced glycation end product homeostasis: exogenous oxidants and innate defenses. Annals of the New York Academy of Sciences. 2008;1126(1):46-52.
  • 18. World Health Organization. Overweight and obesity. 2020.
  • 19. Ribeiro PV, Tavares JF, Costa MA, Mattar JB, Alfenas RC. Effect of reducing dietary advanced glycation end products on obesity-associated complications: a systematic review. Nutrition Reviews. 2019;77(10):725-734.
  • 20. Fruh SM. Obesity: Risk factors, complications, and strategies for sustainable long‐term weight management. Journal of the American Association of Nurse Practitioners. 2017;29(S1):S3-S14.
  • 21. Tillman AC, Giorgi M. Obesity, inflammation, and diseases of the gastrointestinal tract. Inflammation and Obesity. Elsevier; 2023:101-118.
  • 22. Du C, Whiddett RO, Buckle I, Chen C, Forbes JM, Fotheringham AK. Advanced glycation end products and inflammation in type 1 diabetes development. Cells. 2022;11(21):3503.
  • 23. Perry AS, Tanriverdi K, Risitano A, et al. The inflammatory proteome, obesity, and medical weight loss and regain in humans. Obesity. 2023;31(1):150-158.
  • 24. Domaszewska K, Zawada A, Palutka R, Podgórski T, Juchacz A. Assessment of oxidative stress indices and total phenolics concentrations in obese adult women—the effect of training with supplemental oxygen: a randomized controlled trial. Nutrients. 2023;15(1):241.
  • 25. Deng H, Deng S, Chen Q. The relationship between receptor for advanced glycation end products and obesity: a systematic review and meta-analysis. Research Square. 2022;1-9. doi: 10.21203/rs.3.rs-1165495/v1
  • 26. Oliveira JS, de Almeida C, de Souza ÂM, da Cruz LD, Alfenas RC. Effect of dietary advanced glycation end-products restriction on type 2 diabetes mellitus control: a systematic review. Nutrition Reviews. 2022;80(2):294-305.
  • 27. Wallace CW, Fordahl SC. Obesity and dietary fat influence dopamine neurotransmission: Exploring the convergence of metabolic state, physiological stress, and inflammation on dopaminergic control of food intake. Nutrition Research Reviews. 2022;35(2):236-251.
  • 28. Makwana S, Prajapati J, Pipaliya R, Hati S. Effects of probiotic fermented milk on management of obesity studied in high-fat-diet induced obese rat model. Food Production, Processing and Nutrition. 2023;5(1):1-18.
  • 29. Lu J, Li M, Huang Y, Xie J, Shen M, Xie M. A comprehensive review of advanced glycosylation end products and N-Nitrosamines in thermally processed meat products. Food Control. 2022;131:108449.
  • 30. Zhu Y, Snooks H, Sang S. Complexity of advanced glycation end products in foods: Where are we now? Journal of Agricultural and Food Chemistry. 2018;66(6):1325-1329.
  • 31. Yılmaz B, Karabudak E. Besinlerdeki ileri glikasyon son ürünleri ve azaltma yöntemleri. Beslenme ve Diyet Dergisi. 2016;44(3):280-288.
  • 32. Kyle UG, Bosaeus I, De Lorenzo AD, et al. Bioelectrical impedance analysis—part I: review of principles and methods. Clinical Nutrition. 2004;23(5):1226-1243.
  • 33. World Health Organization. World Health Organization BMI Classification. World Health Organization. 2020.
  • 34. Krakauer NY, Krakauer JC. Dynamic association of mortality hazard with body shape. PloS one. 2014;9(2):e88793.
  • 35. Thomas DM, Bredlau C, Bosy‐Westphal A, et al. Relationships between body roundness with body fat and visceral adipose tissue emerging from a new geometrical model. Obesity. 2013;21(11):2264-2271.
  • 36. Motamed N, Perumal D, Zamani F, et al. Conicity index and waist‐to‐hip ratio are superior obesity indices in predicting 10‐year cardiovascular risk among men and women. Clinical Cardiology. 2015;38(9):527-534.
  • 37. Freedman DS, Thornton JC, Pi‐Sunyer FX, et al. The body adiposity index (hip circumference÷ height1. 5) is not a more accurate measure of adiposity than is BMI, waist circumference, or hip circumference. Obesity. 2012;20(12):2438-2444.
  • 38. Uribarri J, Woodruff S, Goodman S, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association. 2010;110(6):911-916. e12.
  • 39. Mendoza-Herrera K, Aradillas-García C, Mejía-Diaz MA, Alegría-Torres JA, Garay-Sevilla ME, Luevano-Contreras C. Association of dietary advanced glycation end products with metabolic syndrome in young Mexican adults. Medicines. 2018;5(4):128.
  • 40. Vlassara H, Striker G. Glycotoxins in the diet promote diabetes and diabetic complications. Current Diabetes Reports. 2007;7(3):235-241.
  • 41. Uribarri J, Cai W, Ramdas M, et al. Restriction of advanced glycation end products improves insulin resistance in human type 2 diabetes: potential role of AGER1 and SIRT1. Diabetes Care. 2011;34(7):1610-1616.
  • 42. Koyama AK, Pavkov ME, Wu Y, Siegel KR. Is dietary intake of advanced glycation end products associated with mortality among adults with diabetes? Nutrition, Metabolism and Cardiovascular Diseases. 2022;32(6):1402-1409.
  • 43. Nowotny K, Schröter D, Schreiner M, Grune T. Dietary advanced glycation end products and their relevance for human health. Ageing Research Reviews. 2018;47:55-66.
  • 44. Kim Y, Keogh JB, Deo P, Clifton PM. Differential effects of dietary patterns on advanced glycation end products: A randomized crossover study. Nutrients. 2020;12(6):1767.
  • 45. O'Brien J, Morrissey P, Ames J. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science & Nutrition. 1989;28(3):211-248.
  • 46. Burak E. Üniversite öğrencilerinde ileri glikasyon son ürünleri alım düzeyinin belirlenmesi. İzmir Katip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi. 2021;6(3):75-79.
  • 47. Foroumandi E, Alizadeh M, Kheirouri S. Dietary quality index is negatively associated with serum advanced glycation end products in healthy adults. Clinical Nutrition ESPEN. 2020;36:111-115.
  • 48. Angoorani P, Ejtahed HS, Mirmiran P, Mirzaei S, Azizi F. Dietary consumption of advanced glycation end products and risk of metabolic syndrome. International Journal of Food Sciences and Nutrition. 2016;67(2):170-176.
  • 49. Ghorbaninejad P, Djafarian K, Babaee N, et al. A negative association of dietary advanced glycation end products with obesity and body composition in Iranian adults. British Journal of Nutrition. 2021;125(4):471-480.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Halk Sağlığı Beslenmesi
Bölüm Makaleler
Yazarlar

Gül Eda Kılınç 0000-0002-9068-3081

Erken Görünüm Tarihi 30 Aralık 2024
Yayımlanma Tarihi 30 Aralık 2024
Gönderilme Tarihi 14 Mart 2024
Kabul Tarihi 16 Aralık 2024
Yayımlandığı Sayı Yıl 2024 Sayı: 24

Kaynak Göster

JAMA Kılınç GE. Üniversite Öğrencilerinin Diyetle İleri Glikasyon Son Ürünleri (dAGE) Alımlarının Vücut Kompozisyonu ile İlişkisi. IGUSABDER. 2024;:1296–1307.

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