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Effects of Food Cooking on Diabetes-2 Risk Factors — Age-2  

Obesity Clinical Trial

Clinical Trial 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.

Clinical Trial Description

n/a

Study Design

Allocation: Randomized, Intervention Model: Parallel Assignment, Masking: Single Blind (Subject), Primary Purpose: Prevention

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT01617304
Study type Interventional
Source University of Copenhagen
Contact
Status Completed
Phase N/A
Start date December 2011
Completion date June 2012
View Details
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