Effects of Food Cooking on Diabetes-2 Risk Factors

Study Overview
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Brief Summary
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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.

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

Intervention / Treatment
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* Other: Dietary intervention


Participation Criteria
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Eligibility Criteria
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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

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

Sexes Eligible for Study
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Female

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: Parallel Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: low AGE, glucose<br>Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution | Other: Dietary intervention<br>* Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution<br>|
| Experimental: low AGE, fructose<br>Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution | Other: Dietary intervention<br>* Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution<br>|
| Experimental: high AGE, fructose<br>Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution | Other: Dietary intervention<br>* Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution<br>|
| Experimental: high AGE, glucose<br>Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution | Other: Dietary intervention<br>* Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| change in HOMA from baseline to 4 weeks | insulin sensitivity | 0 and 4 weeks | 
| change in OGTT from baseline to 4 weeks | insulin sensitivity | 0 and 4 weeks at 0 and 120 min | 
| 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

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| 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 | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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obesity, advanced glycation end products, insulin sensitivity, inflammation, metabolomics, appetite, CVD