Abstract
High heat cooking induces flavor, aroma, and color of food, but leads to formation of advanced glycation endproducts (AGEs) by the Maillard reaction. In addition to the formation in food, AGEs are also formed in vivo, and increased endogenous formation of AGEs has been linked to diabetic
complications. A potential pathophysiological role of dietary AGEs in type 2 diabetes and cardiovascular disease has been discussed, as the contribution of dietary AGEs has been estimated to be larger than the amount of endogenously formed AGEs. Furthermore, the increased mortality associated with type 2 diabetes and cardiovascular disease underlines the importance of identifying possible risk factors in the Western lifestyle. The overall aim of this thesis was to investigate if intake of dietary AGEs increases risk markers for type 2 diabetes and cardiovascular disease. In an acute meal study, effects on postprandial subjective appetite sensations, appetite hormones, and markers of inflammation of two cooking methods that respectively induce or limit AGE formation were investigated in healthy overweight individuals. It was concluded that the meals affected subjective appetite sensations similarly, but the high AGE meal induced a higher ghrelin response than the low AGE meal, suggesting that there could be an effect on regulation of ghrelin.
In addition, differences in glycemic response and minor effects on markers of inflammation were found. In a 4-week human intervention study, effects on insulin sensitivity of cooking methods that induce or limit AGE formation were investigated in healthy overweight women. It was concluded that insulin sensitivity was improved with use of low heat cooking methods, compared with high heat cooking methods. In a rat study, effects on expression of AGE receptors, insulin sensitivity, and markers of inflammation and oxidative stress of dietary AGEs with different molecular size were investigated over 2 weeks. It was concluded that the diet with low molecular weight AGEs was most efficient in up-regulating expression of AGE receptors in whole blood, but no effects on insulin sensitivity and markers of inflammation and oxidative stress were found.
In conclusion, results from this PhD thesis suggest that diets prepared by low heat may reduce risk markers for type 2 diabetes and cardiovascular disease. However, it can currently not be concluded that AGEs are responsible for biological effects of high heat-treated diets in humans. Studies with well-defined AGEs should be undertaken in order to advance our understanding of biological effects of specific AGEs.
complications. A potential pathophysiological role of dietary AGEs in type 2 diabetes and cardiovascular disease has been discussed, as the contribution of dietary AGEs has been estimated to be larger than the amount of endogenously formed AGEs. Furthermore, the increased mortality associated with type 2 diabetes and cardiovascular disease underlines the importance of identifying possible risk factors in the Western lifestyle. The overall aim of this thesis was to investigate if intake of dietary AGEs increases risk markers for type 2 diabetes and cardiovascular disease. In an acute meal study, effects on postprandial subjective appetite sensations, appetite hormones, and markers of inflammation of two cooking methods that respectively induce or limit AGE formation were investigated in healthy overweight individuals. It was concluded that the meals affected subjective appetite sensations similarly, but the high AGE meal induced a higher ghrelin response than the low AGE meal, suggesting that there could be an effect on regulation of ghrelin.
In addition, differences in glycemic response and minor effects on markers of inflammation were found. In a 4-week human intervention study, effects on insulin sensitivity of cooking methods that induce or limit AGE formation were investigated in healthy overweight women. It was concluded that insulin sensitivity was improved with use of low heat cooking methods, compared with high heat cooking methods. In a rat study, effects on expression of AGE receptors, insulin sensitivity, and markers of inflammation and oxidative stress of dietary AGEs with different molecular size were investigated over 2 weeks. It was concluded that the diet with low molecular weight AGEs was most efficient in up-regulating expression of AGE receptors in whole blood, but no effects on insulin sensitivity and markers of inflammation and oxidative stress were found.
In conclusion, results from this PhD thesis suggest that diets prepared by low heat may reduce risk markers for type 2 diabetes and cardiovascular disease. However, it can currently not be concluded that AGEs are responsible for biological effects of high heat-treated diets in humans. Studies with well-defined AGEs should be undertaken in order to advance our understanding of biological effects of specific AGEs.
| Originalsprog | Engelsk |
|---|
| Forlag | Department of Nutrition, Exercise and Sports, Faculty of Sciences, University of Copenhagen |
|---|---|
| Antal sider | 185 |
| Status | Udgivet - 2013 |
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