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| Name | Class |
|---|---|
| The Ministry of Science, Technology and Innovation, Denmark | OTHER_GOV |
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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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| low AGE, glucose | Experimental | Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution |
|
| low AGE, fructose | Experimental | Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution |
|
| high AGE, fructose | Experimental | Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution |
|
| high AGE, glucose | Experimental | Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Dietary intervention | Other | Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution |
|
| Measure | Description | Time Frame |
|---|---|---|
| change in HOMA from baseline to 4 weeks | insulin sensitivity | 0 and 4 weeks |
| change in OGTT from baseline to 4 weeks | insulin sensitivity | 0 and 4 weeks at 0 and 120 min |
| 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 | |
| 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 AGE levels in skin from baseline to 4 weeks | 0 and 4 weeks |
| Measure | Description | Time Frame |
|---|---|---|
| change in lipid profile (TG, Chol, LDL, HDL, ox LDL, glycated LDL, fattyacids)from baseline to 4 weeks | 0 and 4 weeks | |
| change in HbA1c from baseline to 4 weeks | 0 and 4 weeks |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Susanne G Bugel | Department of Human Nutrition, University of Copenhagen | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Department of Human Nutrition, University of Copenhagen | Frederiksberg | Denmark |
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| ID | Term |
|---|---|
| D009765 | Obesity |
| D003924 | Diabetes Mellitus, Type 2 |
| D007333 | Insulin Resistance |
| D002318 | Cardiovascular Diseases |
| D007249 | Inflammation |
| ID | Term |
|---|---|
| D050177 | Overweight |
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
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| ID | Term |
|---|---|
| D004035 | Diet Therapy |
| ID | Term |
|---|---|
| D044623 | Nutrition Therapy |
| D013812 | Therapeutics |
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| D001835 |
| Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
| D003920 | Diabetes Mellitus |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D004700 | Endocrine System Diseases |
| D006946 | Hyperinsulinism |
| D010335 | Pathologic Processes |