Consumption of a diet low in advanced glycation end products for 4 weeks improves insulin sensitivity in overweight women

Alicja Budek Mark, Malene Wibe Poulsen, Stine Andersen, Jeanette M Andersen, Monika Judyta Bak, Christian Ritz, Jens Juul Holst, John Nielsen, Barbora de Courten, Lars O Dragsted, Susanne Gjedsted Bugel

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Objective High-heat cooking of food induces the formation of advanced glycation end products (AGEs), which are thought to impair glucose metabolism in type 2 diabetic patients. High intake of fructose might additionally affect endogenous formation of AGEs. This parallel intervention study investigated whether the addition of fructose or cooking methods influencing the AGE content of food affect insulin sensitivity in overweight individuals. Research Design And Methods Seventy-four overweight women were randomized to followeither a high- or low- AGE diet for 4 weeks, together with consumption of either fructose or glucose drinks. Glucose and insulin concentrationsdafter fasting and 2 h after an oral glucose tolerance testdwere measured before and after the intervention. Homeostasis model assessment of insulin resistance (HOMA-IR) and insulin sensitivity index were calculated. Dietary and urinary AGE concentrations were measured (liquid chromatography tandem mass spectrometry) to estimate AGE intake and excretion. Results When adjusted for changes in anthropometric measures during the intervention, the low-AGE diet decreased urinary AGEs, fasting insulin concentrations, and HOMA-IR, compared with the high-AGE diet. Addition of fructose did not affect any outcomes. Conclusions Diets with high AGE content may increase the development of insulin resistance. AGEs can be reduced by modulation of cooking methods but is unaffected by moderate fructose intake.
Original languageEnglish
Pages (from-to)88-95
Number of pages8
JournalDiabetes Care
Issue number1
Publication statusPublished - Jan 2014
Externally publishedYes

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