Open AccessIntake of dietary advanced glycation end products influences inflammatory markers, immune phenotypes, and antiradical capacity of healthy elderly in a little‐studied population
Author(s) -
Almajwal Ali Madi,
Alam Iftikhar,
Abulmeaty Mahmoud,
Razak Suhail,
Pawelec Graham,
Alam Wajid
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1389
Subject(s) - anthropometry , body mass index , medicine , glycation , food science , physiology , endocrinology , zoology , biology , diabetes mellitus
Abstract Dietary advanced glycation end products (dAGE) have profound negative effects on overall health, and their intake must be assessed. In this cross‐sectional study, we investigated dAGE intake of 337 adult participants (180/157:M/F; age range 50–73 years). Data were collected on anthropometrics, body composition, dietary intake, selected blood biochemistry, immunological parameters, and antiradical capacity (50% hemolysis time; HT 50 ). From the dietary data, dAGEs and phytochemical index (PI) were calculated. Mean BMI, % body fat (%BF), and fasting plasma glucose were all within the accepted normal range. Subjects with high dAGE intake had higher %BF, higher energy intake, and lower PI. They tended to have lower CD4/CD8 ratios and higher proportions of B cells and NK cells, but had significantly higher hs‐CRP levels and lower HT 50 values. Results on HT 50 suggested that being >60 years of age enhanced dAGE‐associated impairment of defense capacity in both those with low and high HT 50 compared with those <60 years of age. Thus, overall dAGE consumption was high, but elderly participants had lower dAGE intake than younger adults. Indicators of nutritional status and immunological parameters of the subjects were found to be associated with dAGE intake, suggesting a potential impact on health.