Healthy
Conditions
Keywords
Advanced Glycation End products, Cooking Methods, Culinary Techniques
Brief summary
This is an exploratory study aimed at healthy volunteers to investigate the impact of differential cooking methods on global and gut inflammation, intestinal permeability, and the gut microbiota. The investigators hypothesize that a short dietary intervention of baking and grilling of food for 2 weeks as opposed to steaming and boiling of food for 2 weeks will result in measurable differences in blood, stool and urine samples that guide towards gut and overall health and disease. All food will be provided, together with detailed cooking instructions. Food logs including photographs will be used to check whether participants complied with the study. The investigators aim to better understand the role of cooking methods in human health, so that this can be implemented in preventive strategies and dietary treatments for specific patient groups.
Detailed description
This is a pilot project aimed at healthy volunteers to investigate the impact of differential cooking methods on systemic and intestinal inflammation, permeability, and the gut microbiota, using a randomised cross-over design. The investigators hypothesize that a short dietary intervention of baking and grilling of food for 2 weeks (high-Advanced Glycation End Products (AGEs) diet) as opposed to steaming and boiling of food for 2 weeks (low-AGEs diet) will result in measurable differences in inflammatory, cardiometabolic and microbial markers in blood and stool as well as changes in intestinal permeability through their effect on dietary AGEs. All food will be provided, together with detailed cooking instructions. Food logs including photographs will be used to assess and check adherence to the intervention. The investigators aim to better understand the role of cooking methods and thermal treatments in human health, so that this can be implemented in preventive strategies and dietary treatments for specific patient groups.
Interventions
BEHAVIORALHigh AGEs diet
Participants sequentially consumed a diet that was high in AGEs and low in AGEs just be altering their cooking method. The High AGEs diet was cooked for example by baking and grilling.
BEHAVIORALLow AGEs diet
Participants sequentially consumed a diet that was high in AGEs and low in AGEs just be altering their cooking method. The low AGEs diet was cooked for example by steaming and boiling.
Sponsors
Vlaams Instituut voor Biotechnologie (VIB)
Universitaire Ziekenhuizen KU Leuven
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
Randomized Cross-over Trial
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* Overall healthy * Adhering to an omnivorous diet * Body Mass Index (BMI) between 18.5 - 30 kg/m2 * Able to provide consent.
Exclusion criteria
* Participants with chronic illnesses including diabetes mellitus, cardiovascular disease, or cancer; eating disorders, irritable bowel syndrome; inflammatory bowel diseases, and previous bowel surgery (except for appendectomy). * Current smoking * Participants taking nonsteroidal anti-inflammatory drugs (NSAIDS), proton pump inhibitors, antacids, or laxatives one month before enrollment or antibiotics, prebiotics or probiotics six months before the start of the trial. * Pregnancy of lactation
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Intestinal inflammation | 2 weeks | Measurement of faecal calprotectin through stool samples (in mg/kg) |
| Gut microbial metabolism | 2 weeks | Measurement of short chain fatty acids including acetic acid, propionic acid and butyric acid through stool samples (in mg/100g stool) |
| Gut microbial composition | 2 weeks | Measurement of the composition of the gut microbiota using 16s rRNA sequencing of stool samples. |
| Intestinal transcellular permeability | 2 weeks | Measurement of transcellular intestinal permeability using lipopolysaccharide binding protein in blood samples |
| Intestinal paracellular permeability | 2 weeks | Measurement of paracellular intestinal permeability using the lacultulose mannitol test using urine samples |
| Systemic inflammation | 2 weeks | serum inflammation through OLINK inflammatory panel (measurement of 92 proteins in blood) |
| Systemic cardiometabolic health | 2 weeks | serum cardiometabolic parameters through OLINK cardiometabolic panel (measurement of 92 proteins in blood) |
| Systemic lipid profile | 2 weeks | Total, LDL- and HDL-cholesterol values in blood samples (in mg/dl) |
| Weight changes | 2 weeks | weight (in kg) |
| Handgrip strength changes | 2 weeks | Handgrip strength (in kg) |
Countries
Belgium
Outcome results
None listed