Effects of different cooking methods on blood advanced glycation end products (AGEs): A randomized, cross-over study

Effects of different cooking methods on blood advanced glycation end products (AGEs): A randomized, cross-over study - Effects of different cooking methods on blood advanced glycation end products (AGEs): A randomized, cross-over study

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000026413

Enrollment

Registered

2017-03-07

Start date

2017-03-07

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy subjects Patients with diabetes Patients with dyslipidemia

Interventions

Interventional diet (low-AGEs breakfast) Normal diet (usual breakfast)

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1) Age: 20-65 years 2) Male or Female 3) Provided written consent to participate in this study

Exclusion criteria

Exclusion criteria: 1) Any of the following serious diseases or disorders: cardiovascular, hematological, respiratory, gastrointestinal, endocrine, central nervous system, psychiatric, or cancer 2) Currently hospitalized 3) Current smoker 4) Heavy alcohol intake (>= 60g of alcohol) 5) Shift or night-shift worker 6) Ongoing participation in other clinical trials or research 7) Subjects who are inappropriate for this study determined by the research team anticoagulants

Design outcomes

Primary

Measure	Time frame
Changes in blood AGEs levels	—

Secondary

Measure	Time frame
Changes in urine and skin AGEs levels	—

Countries

Japan

Contacts

Public ContactNaoki Sakane

Clinical Research Institute, National Hospital Organization Kyoto Medical Center Division of Preventive Medicine

nsakane@kyotolan.hosp.go.jp+81-75-641-9161

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026