Consumption of a Diet Low in Advanced Glycation Endproducts for 4 weeks Improves Insulin Sensitivity in Overweight Women

Objective High heat cooking of food induces formation of advanced glycation endproducts (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 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 follow either a high- or low-AGE diet for 4 weeks, together with either fructose or glucose drinks. Glucose and insulin concentrations – fasting and 2-h after an oral glucose tolerance test – were measured before and after the intervention. Homeostasis model assessment of insulin resistance (HOMA-IR) and insulin sensitivity index (ISI_0,120) were calculated. Dietary and urinary AGE concentrations were measured (LC-MS/MS) to estimate AGE intake and excretion. Read more