• Parvin Mirmiran, Reyhaneh Yousefi, Azadeh Mottaghi, and Fereidoun Azizi.
• Nutrition and Endocrine Research Center, Research Institute of Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
• J Res Med Sci. 2018 Jan 1; 23: 43.

BackgroundElevated blood pressure is still one of the major risk factors for diseases and disabilities and also a public health challenge worldwide. In the present longitudinal study, we aimed to evaluate the association between risk of hypertension and dietary advanced glycation end products (AGEs) as a recently discussed potential risk factor.Materials And MethodsDietary assessment of 1775 participants in the third phase of Tehran lipid and glucose study to obtain dietary intake of AGEs was performed using a validated semi-quantitative food frequency questionnaire, and they were followed up for a mean duration of approximately 6 years. To determine the incidence of hypertension across quartiles of AGEs intake, logistic regression models with adjustment for potential confounding variables were used. All statistical analyses were conducted using SPSS, and P < 0.05 was considered statistically significant.ResultsHigher hypertension occurrence risk was generally attributed to higher AGEs intake quartiles after adjusting for age in men (odds ratio [OR] = 1.48, 95% confidence interval [CI] = 1.11-1.52, P = 0.038) and additional adjustment for smoking, drugs, and physical activity in women (OR = 1.38%-95% CI = 1.09-1.42, P = 0.042). Moreover, across the increasing trend of dietary AGEs intake, the percentage of fat intake increased and that of carbohydrate significantly decreased (P < 0.0001).ConclusionIn conclusion, it is highly recommended to limit dietary AGEs consumption to prevent and manage hypertension and its complications.

3 keywords...

hide…