Effects of Advanced Glycation Endproducts on Satiety and Inflammation

Crossover Meal Study Investigating Effects of Advanced Glycation Endproducts on Satiety and Inflammation

The purpose of the meal study is to investigate acute effects on satiety and inflammation of advanced glycation endproducts (AGE) in healthy overweight subjects. The AGE content of the meal is affected by food preparation methods: frying/grilling versus boiling/steaming.

Inclusion Criteria:

• Healthy males and females between 20 and 50 years old
• BMI 25-40
• Waist circumference above 88 cm for women and above 102 cm for men

Exclusion Criteria:

• Exercise training above 8 hour/week
• Smoking
• Pregnant or breast-feeding women
• Post-menstrual women
• Regular use of medicine (except contraceptive pills)
• Previous gastric bypass surgery
• Donation of blood within the last 3 months
• Involvement in other clinical trials
• Allergic to paraaminobenzoic acid