Advanced glycation end products and risk of hypertension in Iranian adults: Tehran lipid and glucose study

Mirmiran, P. and Yousefi, R. and Mottaghi, A. and Azizi, F. (2018) Advanced glycation end products and risk of hypertension in Iranian adults: Tehran lipid and glucose study. Journal of Research in Medical Sciences, 23 (5).

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Abstract

Background: Elevated 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 Methods: Dietary 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. Results: Higher 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). Conclusion: In conclusion, it is highly recommended to limit dietary AGEs consumption to prevent and manage hypertension and its complications. © 2018 Journal of Research in Medical Sciences.

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