Effects of Food Cooking on Diabetes-2 Risk Factors

Not Applicable

Completed

• Conditions: Obesity; Type 2 Diabetes; Insulin Resistance; Cardiovascular Disease
• Interventions: Other: Dietary intervention

• Registration Number: NCT01617304
• Lead Sponsor: University of Copenhagen

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2011-12
• Study First Submitted: 2012-02-22
• Primary Completion: 2012-06
• Study Completion: 2012-06
• Study First Submitted QC: 2012-06-07
• Study First Posted: 2012-06-12
• Status Verified: 2013-01
• Last Update Submitted: 2013-01-08
• Last Update Posted: 2013-01-10

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 100

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
high AGE, fructose	Dietary intervention	Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution
low AGE, glucose	Dietary intervention	Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution
low AGE, fructose	Dietary intervention	Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution
high AGE, glucose	Dietary intervention	Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution

Primary Outcome Measures

Name	Time	Method
change in HOMA from baseline to 4 weeks	0 and 4 weeks	insulin sensitivity
change in OGTT from baseline to 4 weeks	0 and 4 weeks at 0 and 120 min	insulin sensitivity
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

Secondary Outcome Measures

Name	Time	Method
change in HbA1c from baseline to 4 weeks	0 and 4 weeks
change in lipid profile (TG, Chol, LDL, HDL, ox LDL, glycated LDL, fattyacids)from baseline to 4 weeks	0 and 4 weeks

Trial Locations

Locations (1)

Department of Human Nutrition, University of Copenhagen; 🇩🇰 Frederiksberg, Denmark