Investigation of Association Between Dietary Advanced Glycation End Product Intake Levels and Dietary Inflammatory Index and Menstrual Symptoms in University Students

Abstract

Objective Intake of advanced glycation end products (AGEs) may be related to the Dietary Inflammatory Index (DII) and menstrual symptoms through inflammation. The present study aims to investigate the relation between diet-derived AGE (dAGE) intake levels, DII, and menstrual symptoms among university students.

Method The study was conducted with 380 female students between November 2023 and January 2024. Participants were administered a questionnaire through face-to-face interviews. Demographic information, dietary habits, physical activity status, and findings from the Menstrual Symptom Questionnaire (MSQ) were evaluated. Additionally, participants’ 24-hour dietary intake records were collected.

Results The average intake of dAGEs among students was 6483.82 ± 4084.75 kU/d, with mean DII scores of 7.14 ± 4.06 and mean MSQ total scores of 3.10 ± 0.76. In terms of AGE intake levels, students who preferred frying as a cooking method had statistically higher median values compared to those who preferred baking and boiling. As individuals’ dAGE intake increased, there was an observed increase in energy, protein, and fat consumption. Conversely, an increase in DII total scores was associated with decreased intake of dietary fiber, vitamin E, vitamin B1, potassium, magnesium, and copper.

Conclusions As participants’ dAGE intakes increased, a decrease in DII total scores was observed; statistically significant correlation was not found between dAGE intake levels and MSQ total scores. This study revealed the relationship between dAGE intake and DII and menstrual symptoms and suggests the need for comprehensive studies to achieve clearer conclusions.