Dietary advanced glycation end products are associated with an increased risk of non-alcoholic fatty liver disease in Iranian adults

Table 1 Study population characteristics across tertiles of dietary advanced glycation end products (per 1000 Kcal)

	T1 (n = 225)	T2 (n = 225)	T3 (n = 225)	P for trend*
Demographic data
Age,(year)	38.7 ± 8.7	38.1 ± 8.9	37.6 ± 9.0	0.178
Male, (%)	49.8	52.4	56.9	0.312
Body mass index (Kg.m²)	25.2 ± 3.3	27.1 ± 4.6	28.1 ± 4.3	< 0.001
Physical activity ( MET/min/week)	1579 ± 976	1443 ± 867	1277 ± 764	< 0.001
Smoking (yes, %)	2.7	4.4	5.3	0.352
Marital status (married, %)	82.7	83.1	85.8	0.179
Education level (Bachelor and higher, %)	46.2	48.9	45.3	0.734
Family size (> 4 members, %,)	56.4	68.9	75.1	< 0.001
House acquisition (yes, %)	69.3	65.8	70.2	0.562
Foreign travel (yes, %)	13.8	13.8	20.0	0.113
Income (high, %)	6.7	9.3	18.2	< 0.001
Socio economic status (%)				0.027
Low (%)	30.7	28.4	25.3
Middle (%)	43.1	37.8	33.8
High (%)	26.2	33.8	40.9
Dietary intake
Energy intake(Kcal/d)	2244 ± 630	2181 ± 622	2229 ± 615	0.910
Carbohydrate (% of energy)	58.0 ± 7.2	56.9 ± 5.6	52.8 ± 6.6	< 0.001
protein(% of energy)	12.6 ± 1.9	13.5 ± 1.8	13.7 ± 2.9	< 0.001
fat(% of energy)	29.3 ± 7.3	29.7 ± 5.4	33.5 ± 6.9	< 0.001
Polyunsaturated fatty acids(% of energy)	6.3 ± 2.3	6.0 ± 1.8	7.0 ± 2.5	0.001
Monounsaturated fatty acids(% of energy)	10.2 ± 3.0	10.2 ± 2.1	11.6 ± 2.8	< 0.001
Saturated fatty acids(% of energy)	9.3 ± 3.0	10.3 ± 2.5	11.5 ± 3.0	< 0.001
Fiber (g/1000 Kcal)	17.5 ± 7.9	16.3 ± 6.4	14.6 ± 6.8	< 0.001

Data were expressed as mean ± SD and percent (%) for continuous and categorical variables, respectively
* P- Values were determined using linear regression and the chi-square test for continuous and categorical variables

ISSN: 1472-6823