The Relationship between Dietary Advanced Glycation End Products (dAGE) and Body Composition in University Students

Gül Eda Kılınç

Article Details

The Relationship between Dietary Advanced Glycation End Products (dAGE) and Body Composition in University Students

Authors:

Gül Eda Kılınç

Publisher:

İstanbul Gelisim University

Main Topics:

Halk Sağlığı Beslenmesi

Journal:

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 24, pp.1296-1307

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001334413

pISSN:

2536-4499

Keywords:

Abstract:

 Aim: This study aimed to evaluate the relationship between dietary advanced glycation end products dAGE intake and body composition of university students. Methods: The research was conducted cross-sectionally with 267 students studying at Ankara University Faculty of Health Sciences between January 2022 and June 2022. In the study, in addition to the sociodemographic characteristics of the students, body weight, height, waist circumference, hip circumference measurements were taken and with these measurement values, Body Mass Index BMI and body composition fat mass, muscle mass, etc. as well as body shape index BSI, body roundness index BRI, taper index TI and body adiposity index BAI measurements were calculated. Dietary AGE dAGE intakes were calculated from food consumption records. The data were evaluated in the SPSS 27.0 program. The relationship between body composition and dAGE was evaluated by logistic regression. Results: It was determined that students living in dormitories had higher dAGE intake p0.05. Overall, high dAGE intake was detected in 48.7 of the students. The average dAGE intake of the students was determined as 11358.35724.3. It was determined that dAGE intake was highest in the daily consumption of red meat, sugar, almonds, potatoes and hazelnuts p0.05. A significant relationship was found between students honey consumption and dAGE intake p0.05. Body weight, waist circumference, hip circumference and BMI were found to be significantly higher in those with high dAGE intake p0.05. A unit increase in waist circumference resulted in a 1030-fold increase in dAGE intake p0.05. A unit increase in hip circumference resulted in a 1038-fold increase in dAGE intake p0.05. A unit increase in BMI resulted in a 1288-fold increase in dAGE uptake p0.05. Conclusion: University students should be informed about advanced glycation end products and these individuals should be made aware of healthy cooking and food preparation as well as healthy nutrition.

 Aim: This study aimed to evaluate the relationship between dietary advanced glycation end products dAGE intake and body composition of university students. Methods: The research was conducted cross-sectionally with 267 students studying at Ankara University Faculty of Health Sciences between January 2022 and June 2022. In the study, in addition to the sociodemographic characteristics of the students, body weight, height, waist circumference, hip circumference measurements were taken and with these measurement values, Body Mass Index BMI and body composition fat mass, muscle mass, etc. as well as body shape index BSI, body roundness index BRI, taper index TI and body adiposity index BAI measurements were calculated. Dietary AGE dAGE intakes were calculated from food consumption records. The data were evaluated in the SPSS 27.0 program. The relationship between body composition and dAGE was evaluated by logistic regression. Results: It was determined that students living in dormitories had higher dAGE intake p0.05. Overall, high dAGE intake was detected in 48.7 of the students. The average dAGE intake of the students was determined as 11358.35724.3. It was determined that dAGE intake was highest in the daily consumption of red meat, sugar, almonds, potatoes and hazelnuts p0.05. A significant relationship was found between students honey consumption and dAGE intake p0.05. Body weight, waist circumference, hip circumference and BMI were found to be significantly higher in those with high dAGE intake p0.05. A unit increase in waist circumference resulted in a 1030-fold increase in dAGE intake p0.05. A unit increase in hip circumference resulted in a 1038-fold increase in dAGE intake p0.05. A unit increase in BMI resulted in a 1288-fold increase in dAGE uptake p0.05. Conclusion: University students should be informed about advanced glycation end products and these individuals should be made aware of healthy cooking and food preparation as well as healthy nutrition.

 Aim: This study aimed to evaluate the relationship between dietary advanced glycation end products dAGE intake and body composition of university students. Methods: The research was conducted cross-sectionally with 267 students studying at Ankara University Faculty of Health Sciences between January 2022 and June 2022. In the study, in addition to the sociodemographic characteristics of the students, body weight, height, waist circumference, hip circumference measurements were taken and with these measurement values, Body Mass Index BMI and body composition fat mass, muscle mass, etc. as well as body shape index BSI, body roundness index BRI, taper index TI and body adiposity index BAI measurements were calculated. Dietary AGE dAGE intakes were calculated from food consumption records. The data were evaluated in the SPSS 27.0 program. The relationship between body composition and dAGE was evaluated by logistic regression. Results: It was determined that students living in dormitories had higher dAGE intake p0.05. Overall, high dAGE intake was detected in 48.7 of the students. The average dAGE intake of the students was determined as 11358.35724.3. It was determined that dAGE intake was highest in the daily consumption of red meat, sugar, almonds, potatoes and hazelnuts p0.05. A significant relationship was found between students honey consumption and dAGE intake p0.05. Body weight, waist circumference, hip circumference and BMI were found to be significantly higher in those with high dAGE intake p0.05. A unit increase in waist circumference resulted in a 1030-fold increase in dAGE intake p0.05. A unit increase in hip circumference resulted in a 1038-fold increase in dAGE intake p0.05. A unit increase in BMI resulted in a 1288-fold increase in dAGE uptake p0.05. Conclusion: University students should be informed about advanced glycation end products and these individuals should be made aware of healthy cooking and food preparation as well as healthy nutrition.

 Amaç: Bu çalışmada üniversite öğrencilerinin diyetle ileri glikasyon son ürünleri dAGE alımlarının vücut kompozisyonu ile ilişkisinin değerlendirilmesi amaçlanmıştır. Yöntem: Araştırma, kesitsel olarak Ocak 2022-Haziran 2022 tarihleri arasında Ankara Üniversitesi Sağlık Bilimleri Fakültesinde eğitim alan 267 öğrenci ile yürütülmüştür. Çalışmada öğrencilerin sosyodemografik özelliklerinin yanında vücut ağırlığı, boy uzunluğu, bel çevresi, kalça çevresi ölçümleri alınmış ve bu ölçüm değerleriyle Beden Kütle İndeksi BKİ ve vücut bileşimi yağ kütlesi, kas kütlesi vb. ile Vücut Şekil İndeksi VŞİ, Vücut Yuvarlaklık İndeksi VYİ, Koniklik İndeksi Kİ ve Vücut Adipozite İndeksi VAİ ölçümleri hesaplanmıştır. Diyetle AGE dAGE alımları besin tüketim kayıtlarından hesaplanmıştır. Veriler SPSS 27.0 programında değerlendirilmiştir. Vücut kompozisyonu ve dAGE ilişkisi lojistik regresyon ile değerlendirilmiştir. Bulgular: Yurtta yaşayan öğrencilerin dAGE alımlarının daha yüksek olduğu saptanmıştır p0,05. Genel olarak öğrencilerin 48,7sinde yüksek dAGE alımı saptanmıştır. Öğrencilerin ortalama dAGE alımı 11358,35724,3 olarak belirlenmiştir. Kırmızı et, patates, şeker, badem ve fındığın gün aşırı tüketiminde dAGE alımlarının en yüksek olduğu belirlenmiştir p0,05. Öğrencilerin bal tüketimleri ile dAGE alımları arasında anlamlı bir ilişki saptanmıştır p0,05. dAGE alımı yüksek olanların vücut ağırlığı, bel çevresi, kalça çevresi ve VYİ anlamlı olarak daha yüksek bulunmuştur p0,05. Bel çevresindeki bir birimlik artış dAGE alımında 1,030 kat bir artışla sonuçlanmıştır p0,05. Kalça çevresinde bir birimlik artış dAGE alımında 1,038 kat bir artışla sonuçlanmıştır p0,05. VYİnde bir birimlik artış dAGE alımında 1,288 kat bir artışla sonuçlanmıştır p0,05. Sonuç: Üniversite öğrencileri ileri glikasyon son ürünleri konusunda bilgilendirilmeli ve bu bireyler sağlıklı beslenmenin yanında sağlıklı pişirme ve yiyecek hazırlama konusunda da bilinçlendirilmelidir.

Article Details

The Relationship between Dietary Advanced Glycation End Products (dAGE) and Body Composition in University Students

Authors:

Gül Eda Kılınç

Publisher:

İstanbul Gelisim University

Main Topics:

Halk Sağlığı Beslenmesi

Journal:

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 24, pp.1296-1307

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001334413

pISSN:

2536-4499

Advanced glycation end products

body composition

university studentsİleri glikasyon son ürünleri

üniversite öğrencileri

vücut kompozisyonu

Issues

Article Details

The Relationship between Dietary Advanced Glycation End Products (dAGE) and Body Composition in University Students

Authors: Gül Eda Kılınç

Publisher: İstanbul Gelisim University

Main Topics: Halk Sağlığı Beslenmesi

Journal: İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 24, pp.1296-1307

Document Type: Article

Publication Date: 12/2024

Document Language: Turkish

Document ID (Org No.): 2001334413

pISSN: 2536-4499

Advanced glycation end products

body composition

university studentsİleri glikasyon son ürünleri

üniversite öğrencileri

vücut kompozisyonu

Issues

Authors:

Gül Eda Kılınç

Publisher:

İstanbul Gelisim University

Main Topics:

Halk Sağlığı Beslenmesi

Journal:

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 24, pp.1296-1307

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001334413

pISSN:

2536-4499