Effects of Advanced Glycation Endproducts on Satiety and Inflammation

Study Overview
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Brief Summary
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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.

Official Title
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Crossover Meal Study Investigating Effects of Advanced Glycation Endproducts on Satiety and Inflammation

Conditions
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Obesity, Type 2 Diabetes, Insulin Resistance, Cardiovascular Disease

Intervention / Treatment
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* Other: Dietary meal intervention


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Low AGE meal<br>Test meal prepared by boiling/steaming the food | Other: Dietary meal intervention<br>* Test meals with different AGE content made by different cooking methods<br>|
| Experimental: High AGE meal<br>Test meal prepared by frying/grilling the food | Other: Dietary meal intervention<br>* Test meals with different AGE content made by different cooking methods<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Appetite sensation | Appetite sensation measured by visual analogue scales | Every 30 min up to 5 hours after test meal | 
| Plasma ghrelin |  | Continuous measurement up to 5 hours after test meal | 
| Plasma GLP-1 |  | Continuous measurements up to 5 hours after test meal | 
| Plasma PYY |  | Continuous measurements up to 5 hours after test meal | 
| Plasma insulin |  | Continuous measurements up to 5 hours after test meal | 
| Plasma glucose |  | Continuous measurements up to 5 hours after test meal | 
| Urine AGE |  | From 24 hour before to 48 hour after test meal | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Plasma triglycerides |  | Continuous measurements up to 5 hours after test meal | 
| Expression of genes related to AGE |  | Continuous measurements up to 24 hours after test meal | 
| IL-1 beta |  | Continuous measurements up to 5 hours after test meal | 
| IL-6 |  | Continuous measurements up to 5 hours after test meal | 
| TNF-alpha |  | Continuous measurements up to 5 hours after test meal | 
| CRP |  | Continuous measurements up to 5 hours after test meal | 
| VCAM |  | Continuous measurements up to 5 hours after test meal | 
| ICAM |  | Continuous measurements up to 5 hours after test meal | 
| MIF |  | Continuous measurements up to 5 hours after test meal | 
| Plasma AGE |  | Continuous measurements up to 48 hours after test meal | 
| Urine isoprostanes |  | From 24 hour before to 24 hours after test meal | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Advanced glycation endproducts, Satiety, Obesity, Inflammation, Insulin resistance