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.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: