Tip 2 Diyabetli Bireylerde Diyetle İleri Glikasyon Son Ürünleri (Ages) Alımının Değerlendirilmesi

Abstract

Diabetes has been accepted one of the major health problems globally, and medical nutrition therapy is an important component of its management. It is known that in addition to the macro and micro nutrient content of the diet, the food components formed as a result of the preparation and cooking methods applied to the foods can also affect the course of the disease. In the recent years, the effects of advanced glycation end products (AGEs), natural products of Maillard reaction, on the course of diabetes have attracted attention. It has been suggested that the Mediterranean diet may be effective in the glycemic control by limiting the intake of AGEs. In this study, it was aimed to examine the relationship between adherence to the Mediterranean diet and dietary AGEs intake and diabetes indicators in individuals with Type 2 diabetes. A total of 176 individuals, 88 of whom were diagnosed with diabetes and 88 of whom were healthy, who applied to the diet outpatient clinic of Çumra State Hospital, participated in the study. The nutritional status of the individuals and their compliance with the Mediterranean diet were questioned, and food consumption records were taken three times with an interval of 15 days. In addition, the physical activity levels of the participants were assessed; anthropometric measurements were taken and biochemical findings were recorded. Fasting plasma glucose (mg/dL), HbA1c (%), total cholesterol (mg/dL), triglyceride (mg/dL), HDL cholesterol (mg/dL) and LDL cholesterol (mg/dL) levels of participants were recorded. Dietary AGEs intake was calculated using the database developed in the United States of America and consisted of 549 foods. Fasting blood glucose, HbA1c, triglyceride and HDL cholesterol levels in the study group, and weight and BMI values in both genders were higher than the control group (p<0,05 for each). Dietary AGEs intake was found to be higher in diabetic individuals (17094,8±4610,96 kU/day) than in healthy individuals (16243,1±4607,56 kU/day) (p>0,05). Dietary AGEs intake is higher in individuals with poor diabetes control (16426,8±5372,30 kU/day) than those with well-controlled diabetes (15989,8±3332,45 kU/day) (p>0,05). Sociodemografic characteristics including gender, marital status, and education level did not differ the dietary AGEs (p>0,05). The highest dietary AGEs intake in diabetics was obtained in the participants aged between 45-54 years (21390,6±5654,43 kU/day), and age associated with the dietary AGEs intake (p=0,006). Dietary AGEs intake did not differ depending on the number of main and snack meals consumed in a day, or eating out frequency (p>0,05). Furthermore, the adherence to the Mediterranean diet did not significantly affect dietary AGEs intake in both groups (p>0,05). In conclusion, although dietary AGEs intake was higher in diabetics, especially in poorly controlled diabetics, in this study, no significant association was obtained between dietary AGEs intake and adherence to the Mediterranean diet or the present of diabetes and its progression. Key Words: Diabetes, Advanced Glycation End Products, AGEs, Mediterranean diet