Effects of Food Cooking on Diabetes-2 Risk Factors
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 100
- 试验地点
- 1
- 主要终点
- change in HOMA from baseline to 4 weeks
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 20 Years 至 50 Years（Adult）
- 性别
- Female
- 接受健康志愿者
- 是
入选标准
- •women, healthy between 20 and 50 y
- •BMI between 25 and 40 kg/m2
- •weight circumference over 88 cm
排除标准
- •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
研究组 & 干预措施
low AGE, glucose
Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution
干预措施: Dietary intervention (Other)
low AGE, fructose
Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution
干预措施: Dietary intervention (Other)
high AGE, fructose
Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution
干预措施: Dietary intervention (Other)
high AGE, glucose
Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution
干预措施: Dietary intervention (Other)
结局指标
主要结局
change in HOMA from baseline to 4 weeks
时间窗: 0 and 4 weeks
insulin sensitivity
change in OGTT from baseline to 4 weeks
时间窗: 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
时间窗: 0 and 4 weeks
change in plasma and urin AGEs from baseline to 4 weeks
时间窗: 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
时间窗: 0 and 4 weeks
change in metabolomics dats from baseline to 4 weeks
时间窗: 0 and 4 weeks
change in AGE levels in skin from baseline to 4 weeks
时间窗: 0 and 4 weeks
次要结局
- 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)
研究者
AAstrup
Head of Department
University of Copenhagen