The relationship between hypertension and advanced glycation end products

Azadeh Mottaghi,1,* Parvin mirmiran,2 Fereidoun azizi,3

1. Shahid Beheshti University of Medical Sciences
2. Shahid Beheshti University of Medical Sciences
3. Shahid Beheshti University of Medical Sciences



Elevated blood pressure is still one of the major risk factors for diseases and disabilities and also a public heath 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.


This study was conducted in the framework of tehran lipid and glucose study (tlgs). 1775 participants in the third phase of tlgs were followed up for a mean duration of approximately 6 years. dietary assessment was performed using a validated semi-quantitative food frequency questionnaire (ffq) with 168 food items. published food ages database for the northeastern american multiethnic urban population was used for calculating of total dietary ages intake. anthropometrics and lifestyle measurements were also performed in the follow-up intervals. all statistical analysis were conducted using spss (version 20; chicago, il), and p values < 0.05 were considered significant.


Higher hypertension occurrence risk was generally attributed to higher ages intake quartiles after adjusting for age in men (or= 1.48, 95% ci= 1.11-1.52, p for trend= 0.038) and additional adjustment for smoking, drugs and physical activity in women (or= 1.38, 95% ci= 1.09-1.42, p for trend= 0.042). moreover across the increasing trend of dietary ages intake, the percentage of fat intake increased and that of carbohydrate significantly decreased (p for trend <0.0001).


In conclusion, it is highly recommended to limit dietary ages consumption in order to prevent and manage hypertension and its complications.


Hypertension, advanced glycation end products, risk, tlgs