Aim: This study aimed to examine the relationship between dietary advanced glycation end products (dAGEs) intake and healthy eating habits in healthy adults. Subjects and Method: A cross-sectional online study was conducted on 120 healthy adults (18–65 years). Data were collected via a questionnaire covering sociodemographics, health status, dietary habits, anthropometric measures (weight and height) and a 3-day 24-hour food record. Hierarchical regression analysis was used for evaluation. Results: Mean dAGEs intake and Dietary Quality Index-International (DQI-I) scores were 9356.1±3812.6 kU/day and 51.9±8.2, respectively. High dAGEs intake was associated with lower carbohydrate and higher energy, protein, fat, saturated, monounsaturated, polyunsaturated, and n-6 fatty acid intakes (p0.05), whereas nutrition education reduced, and overweight status and energy intake increased the dAGEs intake (p<0.05). Conclusion: These results indicate that dAGEs intake should be assessed alongside food composition, and cooking methods should also be incorporated into healthy nutrition indices as essential indicators of a healthy diet. Additionally, raising public awareness through nutritional guidelines is crucial, given the significant role of dAGEs in the development of chronic diseases.
Çil et al. (Fri,) studied this question.