Effects of Food Cooking on Diabetes-2 Risk Factors

University of Copenhagen100 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

100

Conditions

Obesity Type 2 Diabetes Insulin Resistance Cardiovascular Disease

Interventions

Dietary interventionOTHER

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Eligibility

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

Medical Language ↔ Plain English

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

Locations (1)

Department of Human Nutrition, University of Copenhagen

Frederiksberg, Denmark

Outcomes

Primary Outcomes

change in HOMA from baseline to 4 weeks

insulin sensitivity

Time frame: 0 and 4 weeks

change in OGTT from baseline to 4 weeks

insulin sensitivity

Time frame: 0 and 4 weeks at 0 and 120 min

change in appetite hormones (leptin, adiponectin, GLP-1, glukagon, ghrelin) from baseline to 4 weeks

Time frame: 0 and 4 weeks

change in plasma and urin AGEs from baseline to 4 weeks

Time frame: 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

Time frame: 0 and 4 weeks

change in metabolomics dats from baseline to 4 weeks

Time frame: 0 and 4 weeks

change in AGE levels in skin from baseline to 4 weeks

Time frame: 0 and 4 weeks

Secondary Outcomes

change in lipid profile (TG, Chol, LDL, HDL, ox LDL, glycated LDL, fattyacids)from baseline to 4 weeks

Time frame: 0 and 4 weeks

change in HbA1c from baseline to 4 weeks

Time frame: 0 and 4 weeks

Data from ClinicalTrials.gov

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