Cardiovascular Disease, Insulin Resistance, Obesity, Type 2 Diabetes
Conditions
Keywords
advanced glycation end products, insulin sensitivity, obesity, inflammation, metabolomics, appetite, CVD
Brief summary
The aim of the project is to investigate the effects of advanced glycation end products (AGEs) formed in food during the cooking process as well as AGEs formed naturally in the human body, on insulin sensitivity and risk factors for type 2 diabetes. The hypothesis is that i) food content of AGEs is lower using boiling and steaming cooking methods and that ii) AGEs formation in the body is lower at low dietary intake of certain sugar forms.
Interventions
OTHERDietary intervention
Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution
Sponsors
The Ministry of Science, Technology and Innovation, Denmark
University of Copenhagen
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
FEMALE
Age
20 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* women, healthy between 20 and 50 y * BMI between 25 and 40 kg/m2 * weight circumference over 88 cm
Exclusion criteria
* weigh changes within the last 2 months more than +/- 3 kg * Physical activity more than 8 h per week * smoking * medications and supplements * being vegetarian or vegan * pregnancy or breast feeding * postmenopause * chronic disease * previous gastric bypass surgery * blood donation within the last 3 months * Involvement in other clinical trials * allergic to paraaminobenzoic acid
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| change in AGE levels in skin from baseline to 4 weeks | 0 and 4 weeks | — |
| change in immune response (CRP, C-peptide, IL-1B, IL-6, VCAM, ICAM, MIF, TNF-a, buffycoat) from baseline to 4 weeks | 0 and 4 weeks | — |
| change in metabolomics dats from baseline to 4 weeks | 0 and 4 weeks | — |
| change in HOMA from baseline to 4 weeks | 0 and 4 weeks | insulin sensitivity |
| change in OGTT from baseline to 4 weeks | 0 and 4 weeks at 0 and 120 min | insulin sensitivity |
| change in appetite hormones (leptin, adiponectin, GLP-1, glukagon, ghrelin) from baseline to 4 weeks | 0 and 4 weeks | — |
| change in plasma and urin AGEs from baseline to 4 weeks | 0 and 4 weeks | — |
Secondary
| Measure | Time frame |
|---|---|
| change in HbA1c from baseline to 4 weeks | 0 and 4 weeks |
| change in lipid profile (TG, Chol, LDL, HDL, ox LDL, glycated LDL, fattyacids)from baseline to 4 weeks | 0 and 4 weeks |
Countries
Denmark
Outcome results
None listed