Determination of Advanced Glycation End Products Intake Levels in University Students

Yıl 2021, Cilt: 6 Sayı: 3, 75 - 79, 30.09.2021

Burak Erim

Öz

Objective: The aim of the study is to determine the intake levels of advanced glycation end products of university students.
Materials and Methods: The study was conducted on 200 students who studying at Istanbul Sabahattin Zaim University between May and July 2018. Within the scope of the research, a questionnaire was applied to the students regarding their, anthropometric properties, food consumption frequency and eating habits by face to face interview method. In addition, 3-day food consumption records of the students were taken. The daily amount of advanced glycation end products taken by the students according to their daily food consumption records were determined. Data were evaluated using descriptive statistics in computer environment.
Results: The mean intake of advanced glycation end products of the subjects participating in the study was 8900.75±302.33 kU. The daily advanced glycation end products intake levels of men were 10570,92±794,57 kU and women were 8534,12±318,97 kU and men's advanced glycation end products intake levels were found to be significantly higher (p<0.05). A positive relationship was found between individuals' energy and fat intake and their intake levels of advanced glycation end products (p<0.05). A positive correlation was found between the consumption of red meat, potatoes, simple sugar, almonds, pistachios and popcorn and their intake of advanced glycation end products (p<0.05).
Conclusion: Considering the possible health risks, individuals should be informed about advanced glycation end products, and should gain healthier eating and cooking habits.

Anahtar Kelimeler

Advanced glycation end products, inflammation, maillard reaction

Üniversite Öğrencilerinde İleri Glikasyon Son Ürünleri Alım Düzeyinin Belirlenmesi

Öz

Amaç: Çalışmanın amacı, üniversite öğrencilerinin ileri glikasyon son ürünleri alım seviyelerinin belirlenmesidir.
Gereç ve Yöntem: Çalışma 2018 yılı Mayıs-Temmuz ayları arasında İstanbul Sabahattin Zaim Üniversitesinde okuyan, 200 öğrenci üzerinde gerçekleştirilmiştir. Araştırma kapsamında öğrencilere yüz yüze görüşme yöntemi ile antropometrik ölçümleri, besin tüketim sıklıkları ve beslenme alışkanlıklarına yönelik anket uygulanmıştır. Ayrıca öğrencilerin 3 günlük besin tüketim kayıtları alınmıştır. Öğrencilerin günlük besin tüketim kayıtlarına göre aldıkları günlük ileri glikasyon son ürünleri miktarları saptanmıştır. Veriler bilgisayar ortamında tanımlayıcı istatistikler kullanılarak değerlendirilmiştir.
Bulgular: Çalışmaya katılan bireylerin ileri glikasyon son ürünleri alım ortalaması 8900,75±302,33 kU/gün ’dür. Erkeklerin günlük ileri glikasyon son ürünleri alım düzeyleri 10570,92±794,57 kU ve kadınların 8534,12±318,97 kU olduğu, erkeklerin ileri glikasyon son ürünleri alım düzeylerinin anlamlı olarak daha yüksek olduğu bulunmuştur (p<0,05). Bireylerin enerji ve yağ alımları ile ileri glikasyon son ürünleri alım düzeyleri arasında pozitif bir ilişki bulunmuştur (p<0,05). Bireylerin kırmızı et, patates, basit şeker, badem, antep fıstığı ve patlamış mısır tüketimleri ile ileri glikasyon son ürünleri alımları arasında pozitif bir ilişki saptanmıştır (p<0,05).
Sonuç: Sağlık açısından olası riskleri düşünüldüğünde bireyler ileri glikasyon son ürünleri konusunda bilgilendirilmeli, bireylere daha sağlıklı beslenme ve pişirme alışkanlıkları kazandırılmalıdır.

Anahtar Kelimeler

İleri glikasyon son ürünleri, enflamasyon, maillard reaksiyonu

Kaynakça

• Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, vd. Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc. 2004; 104(8) 1287-1291.
• 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 46-52.
• Fu MX, Requena JR, Jenkins AJ, Lyons TJ, Baynes JW, Thorpe SR. The advanced glycation end product, N∈-(carboxymethyl)lysine, is a product of both lipid peroxidation and glycoxidation reactions. J Biol Chem. 1996; 271(17) 9982-9986.
• Bierhaus A, Hofmann MA, Ziegler R, Nawroth PP. AGEs and their interaction with AGE-receptors in vascular disease and diabetes mellitus. I. The AGE concept. Cardiovascular Research. 1998. 37(3) 586-600.
• Luevano-Contreras C, Chapman-Novakofski K. Dietary advanced glycation end products and aging. Nutrients. 2010;2(12) 1247-1265.
• Ulrich P, Cerami A. Protein glycation, diabetes, and aging. Recent Progress in Hormone Research. 2001; 56 1-21.
• Uribarri J, Tuttle KR. Advanced glycation end products and nephrotoxicity of high-protein diets. Clinical journal of the American Society of Nephrology : CJASN. 2006; 1 (6) 1293-1299.
• Lorenzi M. The polyol pathway as a mechanism for diabetic retinopathy: Attractive, elusive, and resilient. Experimental Diabesity Research. 2007; 1-10 .
• He C, Sabol J, Mitsuhashi T, Vlassara H. Dietary glycotoxins: Inhibition of reactive products by aminoguanidine facilitates renal clearance and reduces tissue sequestration. Diabetes. 2000; 48(6) 1308-1315.
• Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, vd. Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy. Proc Natl Acad Sci U S A. 1997; 94(12) 6474-6479.
• Erbersdobler HF, Faist V. Metabolic transit of Amadori products. Nahrung - Food. 2001; 45(3) 177-181.
• Makita Z, Radoff S, Rayfield EJ, Yang Z, Skolnik E, Delaney V, vd. Advanced Glycosylation End Products in Patients with Diabetic Nephropathy. N Engl J Med. 1991; 325(12) 836-842.
• Sakata N, Imanaga Y, Meng J, Tachikawa Y, Takebayashi S, Nagai R, vd. Increased advanced glycation end products in atherosclerotic lesions of patients with end-stage renal disease. Atherosclerosis. 1999; 142(1) 67- 77.
• Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, vd. Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet. J Am Diet Assoc. 2010; 110(6) 911-916.
• O’Brien J, Morrissey PA. Nutritional and toxicological aspects of the maillard browning reaction in foods. Crit Rev Food Sci Nutr. 1989; 28(3) 211-248.
• Vlassara H, Striker G. Glycotoxins in the diet promote diabetes and diabetic complications. Current Diabetes Reports. 2007; 62(4) 427-433.
• Uribarri J, Cai W, Ramdas M, Goodman S, Pyzik R, Xue C, vd. 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.
• Vlassara H, Cai W, Crandall J, Goldberg T, Oberstein R, Dardaine V, vd. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci U S A. 2002; 99(24) 15596-601.
• 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.
• Uribarri J, Cai W, Peppa M, Goodman S, Ferrucci L, Striker G, vd. Circulating glycotoxins and dietary advanced glycation endproducts: Two links to inflammatory response, oxidative stress, and aging. Journals Gerontol - Ser A Biol Sci Med Sci. 2007; 62(4) 427-433.
• De Courten B. Diet low in advanced glycation end products increases insulin sensitivity in healthy overweight individuals: A double-blind, randomized, crossover trial. Am J Clin Nutr 2016; 103: 1426–33.
• Foroumandi, E., Alizadeh, M., ve Kheirouri, S. Dietary quality index is negatively associated with serum advanced glycation end products in healthy adults. Clinical nutrition ESPEN, 2020; 36, 111–115.