ADVANCED GLYCATION END PRODUCTS: THE KNOWLEDGE, ATTITUDE AND PRACTICE AMONG IIUM KUANTAN UNDERGRADUATE STUDENTS

Authors

  • NOOR SYAZWANI A RAHMAN
  • MUHAMAD ASHRAF ROSTAM

Abstract

Introduction: Advanced glycation end products (AGEs) are group of compounds that are formed exogenously from diet and endogenously in our body. Generally, AGEs are produced through a non-enzymatic process known as Maillard reaction. The exposure of lipids and proteins with reducing sugar will result in the formation of these compounds. AGEs have been associated with the progression of many chronic diseases such as diabetes, cardiovascular diseases and neurodegenerative diseases when consumed in high amounts. The main objective of this research is to explore the level of knowledge, attitude and practice of IIUM Kuantan undergraduate students regarding the consumption of food containing high AGEs. Methods: A total of 164 undergraduate students have been recruited in this study that was conducted in International Islamic University Malaysia encompassing six kulliyyahs. A self-administered questionnaire has been distributed to the respondents to observe their extent of knowledge, attitude and practice regarding AGEs. Apart from their demographic data, various questions regarding the knowledge, attitude and the consumption practice of AGE-containing foods were asked. Based on the analysis of results, 77% of the respondents depicted poor knowledge related to AGEs statements. half of the students (51.8%) portrayed moderate attitude towards AGEs To assess the practice of the students, 26 high AGEs foods have been selected from an available database and respondents were classified into low and high AGE group based on their food frequency questionnaire. Results: The results showed that 89.6% of the respondents fell under the low AGE-consumption group. Furthermore, a significant positive correlation was found between knowledge and attitude scores of the respondents (r = 0.532, P < 0.001). However, no association was found between knowledge score and AGE consumption per day among students. Conclusions: In conclusion, more approach needs to be done to establish a good knowledge, attitude and practice towards AGE since this study is still new in Malaysia.

KEYWORDS: AGEs, Maillard reaction, Knowledge, Attitude, Practice

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Published

2020-12-23

How to Cite

A RAHMAN, N. S. ., & ROSTAM, M. A. . (2020). ADVANCED GLYCATION END PRODUCTS: THE KNOWLEDGE, ATTITUDE AND PRACTICE AMONG IIUM KUANTAN UNDERGRADUATE STUDENTS. INTERNATIONAL JOURNAL OF ALLIED HEALTH SCIENCES, 4(3), 1387–1396. Retrieved from https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/496

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