Trials / Completed
CompletedNCT01434407
Effects of Advanced Glycation Endproducts on Satiety and Inflammation
Crossover Meal Study Investigating Effects of Advanced Glycation Endproducts on Satiety and Inflammation
- Status
- Completed
- Phase
- N/A
- Study type
- Interventional
- Enrollment
- 19 (actual)
- Sponsor
- University of Copenhagen · Academic / Other
- Sex
- All
- Age
- 20 Years – 50 Years
- Healthy volunteers
- Accepted
Summary
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.
Conditions
Interventions
| Type | Name | Description |
|---|---|---|
| OTHER | Dietary meal intervention | Test meals with different AGE content made by different cooking methods |
Timeline
- Start date
- 2011-08-01
- Primary completion
- 2012-03-01
- Completion
- 2012-03-01
- First posted
- 2011-09-14
- Last updated
- 2012-09-05
Locations
1 site across 1 country: Denmark
Source: ClinicalTrials.gov record NCT01434407. Inclusion in this directory is not an endorsement.