The association of the dietary advanced glycation end products with functional gastrointestinal disorders: the Isfahan functional disorders study.

High intake of dietary advanced glycation end products (AGE) could induce oxidative stress, inflammation and the gut microbiota dysbiosis processes that play a major role in the development of functional gastrointestinal disorders (FGID). There is limited data on the association between AGE intake and FGID. Therefore, this study aimed to examine the association of AGE with FGID in Iranian adults. In a cross-sectional analysis under the framework of the Isfahan functional disorders study, data on 1892 Iranian healthy adults aged 18-65 years were examined. Participants' dietary intakes were collected using a validated dish-based, 106-item FFQ. Dietary AGE content of seventy-two food items was measured for all participants. FGID were assessed using Rome IV criteria. In total, 38 % of subjects had one of the most prevalent upper or lower FGID. The mean of AGE intake was 14690·10 (sd 8797·25) (kU/gr). In the fully adjusted model, being in the highest v. lowest tertile of AGE intake was associated with increased odds of FGID (OR = 1·78; 95 % CI: 1·01, 3·36). In stratified analysis by sex, males in the highest tertile of AGE intake showed higher odds of FGID than those in the lowest tertile (OR = 2·15; 95 % CI: 1·04, 4·45). However, in females, the AGE intake was not significantly associated with the risk of FGID in the fully adjusted model. Higher AGE intake was significantly associated with an increased risk of FGID, particularly in men. Further prospective studies are warranted to confirm these findings.