Assessment of dietary advanced glycation end products intake in adults Type 2 diabetes

Diabetes has been accepted one of the major health problems globally and medical nutrition therapy is an important component of its management. It is known that in addition to the macro and micro nutrient content of the diet, the components formed as a result of the preparation and cooking methods applied to the foods can also affect the course of the disease. In recent years, the effects of advanced glycation end products (AGEs), natural products of Maillard reaction, on the course of diabetes have attracted attention. It has been suggested that the Mediterranean diet may be effective in the glycemic control by limiting the intake of AGEs. In this study, it was aimed to examine the relationship between adherence to the Mediterranean diet and dietary AGEs intake and diabetes indicators in individuals with Type 2 diabetes. A total of 176 individuals, 88 of whom were diagnosed with diabetes and 88 of whom were healthy, who applied to the diet outpatient clinic of Çumra State Hospital, participated in the study. The nutritional status of the individuals and their compliance with the Mediterranean diet were questioned, and food consumption records were taken three times with an interval of 15 days. In addition, the physical activity levels of the participants were assessed; anthropometric measurements were taken and biochemical findings were recorded. From the files of the individuals, fasting plasma glucose (mg/dL), HbA1c (%), total cholesterol (mg/dL), triglyceride (mg/dL), HDL cholesterol (mg/dL) and LDL cholesterol (mg/dL) were recorded. In the calculation of dietary AGEs intake, the database created by Uribarri et al. in 2010, consisting of 549 foods, was used. Dietary intake of AGEs was found to be higher in diabetic individuals (17094,8±4610,96 kU/day) than in healthy individuals (16243,1±4607,56 kU/day) (p>0,05). Dietary AGEs intake is higher in individuals with poor diabetes control (16426,8±5372,30 kU/day) than those with well-controlled diabetes (15989,8±3332,45 kU/day) (p>0,05). Dietary intake of AGEs was found to be similar in diabetic and healthy individuals according to gender, marital status, and education level (p>0,05). The highest dietary AGEs intake in diabetics is in the 45-54 age range (21390,6±5654,43 kU/day), and age affects dietary AGEs intake (p=0,006). It was observed that dietary AGEs intake, the number of main and snack meals consumed, and eating out habits were not affected (p>0,05). It was observed that adherence to the Mediterranean diet did not significantly affect dietary AGEs intake in both groups (p>0,05). In conclusion, although dietary AGEs intake was higher in diabetics and poorly controlled diabetics in this study, no significant association was obtained between dietary AGEs intake and adherence to the Mediterranean diet or the present of diabetes and its progression.