NCT01617304

Effects of Food Cooking on Diabetes-2 Risk Factors

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 100 (estimated)
• Sponsor: University of Copenhagen · Academic / Other
• Sex: Female
• Age: 20 Years – 50 Years
• Healthy volunteers: Accepted

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

Interventions

Type	Name	Description
OTHER	Dietary intervention	Food made by different cooking methods (boiling/steaming versus frying) and with glucose or fructose water solution

Timeline

• Start date: 2011-12-01
• Primary completion: 2012-06-01
• Completion: 2012-06-01
• First posted: 2012-06-12
• Last updated: 2013-01-10

Locations

1 site across 1 country: Denmark