Effects of Advanced Glycation Endproducts on Satiety and Inflammation (AGE-1)

University of Copenhagen

Status: Completed

Conditions: Insulin Resistance; Obesity; Type 2 Diabetes; Cardiovascular Disease

Treatments: Other: Dietary meal intervention

Study type: Interventional

Funder types: Other

Identifiers

NCT01434407

M200

Details and patient eligibility

About

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.

Enrollment: 19 patients

Sex: All

Ages: 20 to 50 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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19 participants in 2 patient groups

Low AGE meal

Experimental group

Description:

Test meal prepared by boiling/steaming the food

Treatment:

Other: Dietary meal intervention

High AGE meal

Experimental group

Description:

Test meal prepared by frying/grilling the food

Treatment:

Other: Dietary meal intervention