Chronic Kidney Disease Clinical Trial
Official title:
Advanced Glycation End-products, Inflammation and Vascular Health in Chronic Kidney Disease
The purpose of the study is to learn more about how advanced glycation end-products can affect insulin resistance, inflammation and blood vessel health in people with kidney disease.
Advanced glycation end-products (AGEs) are compounds that form when sugars abnormally attach
to proteins or lipids. High levels of AGEs in the blood may cause inflammation, problems
with controlling blood sugar, and problems with the health of blood vessels. Many of the
foods we commonly eat have high amounts of AGEs, which may increase AGEs in the blood of
people with kidney disease. The amount of AGEs in foods can be lowered when prepared using
special cooking techniques such as using moist heat or longer cooking times at lower
temperatures. New research has shown that preparing food in this way can lower inflammation
and improve blood vessel health in people with normal kidney function.
In this study, the investigators would like to examine the effect of lowering the AGE
content of foods on inflammation, blood sugar control, and blood vessel health in
individuals with mild to moderate chronic kidney disease.
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Endpoint Classification: Efficacy Study, Intervention Model: Single Group Assignment, Masking: Open Label
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