Nutrition, metabolism, and cardiovascular diseases : NMCD · 2025
Association of advanced glycation end products consumption and nutritional parameters in cardiovscular rehabilitation patients.
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Izabel de Castro Magalhães Fortes Maria, Ladeira Vitória Ellen, Alves de Souza Cicília, da Silveira Quaresma Mariana, Alves Garcia Tatiane Moreira, de Abreu Silva Luciana, Duarte de Oliveira Gabriella, Mendes de Oliveira Rackel Aguiar, Machado Adriane Moreira, Duarte Camila Kümmel
Аннотация
BACKGROUND AND AIM: Advanced glycation end products (AGEs) are formed during the cooking process or endogenous metabolism. AGEs contribute to the progression of many chronic diseases. This study hypothesizes that a greater AGEs intake would be associated with worse health habits and nutritional status, and therefore aims to analyze the consumption of AGEs in patients with cardiovascular disease (CVD) and identify eating habits and nutritional characteristics related to greater consumption of AGEs.
METHODS AND RESULTS: We conducted a cross-sectional study with a sample composed of patients with cardiovascular disease. Patients' food consumption was evaluated by recording each meal in a span of 24 h. The quantification of AGEs consumption was obtained by calculating the amount of carboxymethyl lysine (CML) by each portion of food registered each day, in accordance with the AGEs index. The data concerning AGEs are expressed in kilounits (KU) by 100 g of food. The calculus of mean macronutrients ingested during the three days of evaluation was obtained using the Avanutri® software. The statistical analysis was conducted using the software IBM SPSS version 20.0. In total, 132 patients were analyzed. The mean estimated AGEs consumption was 9595.0 kU of CML/day (6256.25-16153.25). The consumption of total energy (r = 0.394; p = 0.001) and saturated fats (r = 0.323; p = 0.001) showed direct and stronger correlations with AGEs. It was observed that eating meals with distractions (p = 0.002) and present a greater neck (NC) (p = 0.008) was associated with higher AGEs intake.
CONCLUSIONS: This study observed a significant consumption of AGEs associated with greater consumption of calories and saturated fats, and conversely with carbohydrates. Furthermore, the greater consumption of AGEs by patients with high NC and abdominal circumference highlights the importance of nutritional guidance in this patient profile. Even so, aspects related to eating habits also suggest that they favor greater consumption of AGEs, such as the presence of distractions during meals.
METHODS AND RESULTS: We conducted a cross-sectional study with a sample composed of patients with cardiovascular disease. Patients' food consumption was evaluated by recording each meal in a span of 24 h. The quantification of AGEs consumption was obtained by calculating the amount of carboxymethyl lysine (CML) by each portion of food registered each day, in accordance with the AGEs index. The data concerning AGEs are expressed in kilounits (KU) by 100 g of food. The calculus of mean macronutrients ingested during the three days of evaluation was obtained using the Avanutri® software. The statistical analysis was conducted using the software IBM SPSS version 20.0. In total, 132 patients were analyzed. The mean estimated AGEs consumption was 9595.0 kU of CML/day (6256.25-16153.25). The consumption of total energy (r = 0.394; p = 0.001) and saturated fats (r = 0.323; p = 0.001) showed direct and stronger correlations with AGEs. It was observed that eating meals with distractions (p = 0.002) and present a greater neck (NC) (p = 0.008) was associated with higher AGEs intake.
CONCLUSIONS: This study observed a significant consumption of AGEs associated with greater consumption of calories and saturated fats, and conversely with carbohydrates. Furthermore, the greater consumption of AGEs by patients with high NC and abdominal circumference highlights the importance of nutritional guidance in this patient profile. Even so, aspects related to eating habits also suggest that they favor greater consumption of AGEs, such as the presence of distractions during meals.