Effects of Food Cooking on Diabetes-2 Risk Factors
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- University of Copenhagen
- Enrollment
- 100
- Locations
- 1
- Primary Endpoint
- change in HOMA from baseline to 4 weeks
Study Overview
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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Parallel
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 20 Years to 50 Years (Adult)
- Sex
- Female
- Accepts Healthy Volunteers
- Yes
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
- •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
Outcomes
Primary Outcomes
change in HOMA from baseline to 4 weeks
Time Frame: 0 and 4 weeks
insulin sensitivity
change in OGTT from baseline to 4 weeks
Time Frame: 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
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(0 and 4 weeks)
- change in HbA1c from baseline to 4 weeks(0 and 4 weeks)
Investigators
AAstrup
Head of Department
University of Copenhagen