Effects of Food Cooking on Diabetes-2 Risk Factors (Age-2)

University of Copenhagen

Status: Completed

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

Treatments: Other: Dietary intervention

Study type: Interventional

Funder types: Other

Identifiers

NCT01617304

M201

Details and patient eligibility

About

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.

Enrollment: 100 estimated patients

Sex: Female

Ages: 20 to 50 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Single Blind

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100 participants in 4 patient groups

low AGE, glucose

Experimental group

Description:

Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution

Treatment:

Other: Dietary intervention

low AGE, fructose

Experimental group

Description:

Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution

Treatment:

Other: Dietary intervention

high AGE, fructose

Experimental group

Description:

Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution

Treatment:

Other: Dietary intervention

high AGE, glucose

Experimental group

Description:

Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution

Treatment:

Other: Dietary intervention