Advanced glycation end products and risk of hypertension in Iranian adults: Tehran lipid and glucose study

Background: elevated blood pressure is still one of the major risk factors for diseases and disabilities and also a public health 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. materials and methods: dietary assessment of 1775 participants in the third phase of tehran lipid and glucose study to obtain dietary intake of ages was performed using a validated semi‑quantitative food frequency questionnaire, and they were followed up for a mean duration of approximately 6 years. to determine the incidence of hypertension across quartiles of ages intake, logistic regression models with adjustment for potential confounding variables were used. all statistical analyses were conducted using spss, and p < 0.05 was considered statistically significant. results: higher hypertension occurrence risk was generally attributed to higher ages intake quartiles after adjusting for age in men (odds ratio [or] = 1.48, 95% confidence interval [ci] = 1.11–1.52, p = 0.038) and additional adjustment for smoking, drugs, and physical activity in women (or = 1.38%–95% ci = 1.09–1.42, p = 0.042). moreover, across the increasing trend of dietary ages intake, the percentage of fat intake increased and that of carbohydrate significantly decreased (p < 0.0001). conclusion: in conclusion, it is highly recommended to limit dietary ages consumption to prevent and manage hypertension and its complications.