Effects of Food Cooking on Diabetes-2 Risk Factors

NCT ID: NCT01617304

Last Updated: 2013-01-10

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 100 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2011-12-31
• Study Completion Date: 2012-06-30

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.

Conditions

Obesity; Type 2 Diabetes; Insulin Resistance; Cardiovascular Disease

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: PREVENTION
• Blinding Strategy: SINGLE

Study Groups

low AGE, glucose

Food prepared by boiling/steaming and 20 g of glucose 3 times a day in a water solution

Group Type: EXPERIMENTAL

Dietary intervention

Intervention Type: OTHER

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

low AGE, fructose

Food prepared by boiling/steaming and 20 g of fructose 3 times a day in a water solution

Group Type: EXPERIMENTAL

Dietary intervention

Intervention Type: OTHER

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

high AGE, fructose

Food prepared by frying/baking and 20 g of fructose 3 times a day in a water solution

Group Type: EXPERIMENTAL

Dietary intervention

Intervention Type: OTHER

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

high AGE, glucose

Food prepared by frying/baking and 20 g of glucose 3 times a day in a water solution

Group Type: EXPERIMENTAL

Dietary intervention

Intervention Type: OTHER

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Interventions

Dietary intervention

Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Intervention Type: OTHER

Eligibility Criteria

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

• Minimum Eligible Age: 20 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: FEMALE
• Accepts Healthy Volunteers: Yes

Sponsors

The Ministry of Science, Technology and Innovation, Denmark

OTHER_GOV

Sponsor Role: collaborator

University of Copenhagen

OTHER

Sponsor Role: lead

Responsible Party

AAstrup

Head of Department

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Susanne G Bugel

Role: PRINCIPAL_INVESTIGATOR

Department of Human Nutrition, University of Copenhagen

Locations

Department of Human Nutrition, University of Copenhagen

Frederiksberg, , Denmark

Countries

Denmark

Other Identifiers

M201

Identifier Type: -

Identifier Source: org_study_id