Effects of Advanced Glycation Endproducts on Satiety and Inflammation

University of Copenhagen19 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

Conditions

Obesity Type 2 Diabetes Insulin Resistance Cardiovascular Disease

Interventions

Dietary meal interventionOTHER

Test meals with different AGE content made by different cooking methods

Eligibility

Sex: ALLMin age: 20 YearsMax age: 50 YearsHealthy volunteers:

Medical Language ↔ Plain English

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

Locations (1)

Department of Human Nutrition, University of Copenhagen

Copenhagen, Frederiksberg C, Denmark

Outcomes

Primary Outcomes

Appetite sensation

Appetite sensation measured by visual analogue scales

Time frame: Every 30 min up to 5 hours after test meal

Plasma ghrelin

Time frame: Continuous measurement up to 5 hours after test meal

Plasma GLP-1