EVALUATION OF DIETARY ADVANCED GLYCATION END PRODUCTS IN OLDER ADULTS: RESULTS OF THE TÜRKİYE NUTRITION AND HEALTH SURVEY 2010-2017

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Yalcin Pehlivan E., RAKICIOĞLU N.

TURKISH JOURNAL OF GERIATRICS-TURK GERIATRI DERGISI, cilt.28, sa.1, ss.78-89, 2025 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 28 Sayı: 1
• Basım Tarihi: 2025
• Doi Numarası: 10.29400/tjgeri.2025.424
• Dergi Adı: TURKISH JOURNAL OF GERIATRICS-TURK GERIATRI DERGISI
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Social Sciences Citation Index (SSCI), Scopus, Academic Search Premier, TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.78-89
• Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
• Hacettepe Üniversitesi Adresli: Evet

Özet

Introduction: With aging, advanced glycation end products accumulate on nucleotides, lipids, and proteins. Reducing dietary advanced glycation end products intake is important, as advanced glycation end products are known to be associated with chronic diseases. This study was designed to determine the dietary advanced glycation end products intake of older adults in T & uuml;rkiye, assess the contribution of foods to dietary advanced glycation end products intake, and evaluate the relationship between dietary advanced glycation end products content and energy and nutrient intake. Materials and Method: Data on 24-hour dietary recalls of the older adults were obtained from the 2010 and 2017 T & uuml;rkiye Nutrition and Health Survey databases, which are based on nationally representative sample. Results: According to T & uuml;rkiye Nutrition and Health Survey 2017 data, dietary advanced glycation end products intake and dailyestimated dietary intake values in the older adults were 12193.73 +/- 8773.86 kilounits/day and 168.30 +/- 126.40 kilounits/(kgday), respectively. These values were higher than those reported in the T & uuml;rkiye Nutrition and Health Survey 2010 data, which were 10391.59 +/- 7310.56 kilounits/day and 148.41 +/- 110.40 kilounits/(kgday), respectively (p<0.001). The food groups contributing most to advanced glycation end products intake were fats, meat/meat products, and milk and dairy products. Conclusion: To reduce dietary advanced glycation end products intake, it is recommended that older adults decrease total fat consumption, prefer low-fat dairy products to full-fat dairy products, use moist heat cooking methods for meat/meat products, and marinate meats with ingredients like lemon juice or vinegar.