Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

Malene Wibe Poulsen; Monika Judyta Bak; Jeanette Marker Andersen; Rastislav Monošík; Anne C Giraudi-Futin; Jens Juul Holst; John Nielsen; Lotte Lauritzen; Lesli Hingstrup Larsen; Susanne Gjedsted Bügel; Lars Ove Dragsted

doi:10.1007/s00394-013-0574-y

Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

Malene Wibe Poulsen, Monika Judyta Bak, Jeanette Marker Andersen, Rastislav Monošík, Anne C Giraudi-Futin, Jens Juul Holst, John Nielsen, Lotte Lauritzen, Lesli Hingstrup Larsen, Susanne Gjedsted Bügel, Lars Ove Dragsted

31 Citations (Scopus)

Abstract

Purpose: Advanced glycation end products (AGEs) formed in food during high-heat cooking may induce overeating and inflammation. We investigated whether AGE contents in a single meal affect postprandial appetite and markers of inflammation, endothelial activation, and oxidative stress. Methods: In total, 19 healthy overweight individuals completed a crossover meal test with two meals of identical ingredients prepared by roasting (H-AGE) or steaming (L-AGE), respectively. Postprandial blood samples were analysed for N ^ε-carboxymethyl-lysine (CML), appetite-regulating gut hormones, glucose, insulin, triacylglycerol, and markers of inflammation and endothelial activation. Subjective appetite ratings and subsequent food intake were also assessed, and urine was analysed for CML, methylglyoxal-derived hydroimidazolone (MG-H1), and F2-isoprostanes. Results: CML content of the H- and L-AGE meals was 5.0 and 2.8 mg, respectively. Plasma CML and urinary CML and MG-H1 tended to be higher after the H-AGE meal. There was no change in subsequent food intake, appetite sensations, or appetite hormone responses between meals, except for the overall ghrelin response, which was higher after the H-AGE meal compared with the L-AGE meal (p = 0.016). There was an increased glycaemic response to the H-AGE meal (p = 0.027) compared with the L-AGE meal. Inflammatory and endothelial activation markers did not differ between meals, but there was an overall effect on endothelial activation (p = 0.021) and on the oxidative marker, F2-isoprostanes, in urine (p = 0.013). Conclusion: The present study did not show any pronounced effects of AGEs on appetite and markers of inflammation, but did indicate that AGEs may affect postprandial ghrelin, oxidative stress, and glucose responses.

Original language	English
Journal	European Journal of Nutrition
Volume	53
Issue number	2
Pages (from-to)	661-672
Number of pages	12
ISSN	1436-6207
DOIs	https://doi.org/10.1007/s00394-013-0574-y
Publication status	Published - Mar 2014

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10.1007/s00394-013-0574-y

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Poulsen, M. W., Bak, M. J., Andersen, J. M., Monošík, R., Giraudi-Futin, A. C., Holst, J. J., Nielsen, J., Lauritzen, L., Larsen, L. H., Bügel, S. G., & Dragsted, L. O. (2014). Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals. European Journal of Nutrition, 53(2), 661-672. https://doi.org/10.1007/s00394-013-0574-y

Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals. / Poulsen, Malene Wibe; Bak, Monika Judyta; Andersen, Jeanette Marker et al.
In: European Journal of Nutrition, Vol. 53, No. 2, 03.2014, p. 661-672.

Research output: Contribution to journal › Journal article › Research › peer-review

Poulsen, MW, Bak, MJ, Andersen, JM, Monošík, R, Giraudi-Futin, AC, Holst, JJ , Nielsen, J , Lauritzen, L, Larsen, LH, Bügel, SG & Dragsted, LO 2014, 'Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals', European Journal of Nutrition, vol. 53, no. 2, pp. 661-672. https://doi.org/10.1007/s00394-013-0574-y

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title = "Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals",

abstract = "Purpose: Advanced glycation end products (AGEs) formed in food during high-heat cooking may induce overeating and inflammation. We investigated whether AGE contents in a single meal affect postprandial appetite and markers of inflammation, endothelial activation, and oxidative stress. Methods: In total, 19 healthy overweight individuals completed a crossover meal test with two meals of identical ingredients prepared by roasting (H-AGE) or steaming (L-AGE), respectively. Postprandial blood samples were analysed for N ε-carboxymethyl-lysine (CML), appetite-regulating gut hormones, glucose, insulin, triacylglycerol, and markers of inflammation and endothelial activation. Subjective appetite ratings and subsequent food intake were also assessed, and urine was analysed for CML, methylglyoxal-derived hydroimidazolone (MG-H1), and F2-isoprostanes. Results: CML content of the H- and L-AGE meals was 5.0 and 2.8 mg, respectively. Plasma CML and urinary CML and MG-H1 tended to be higher after the H-AGE meal. There was no change in subsequent food intake, appetite sensations, or appetite hormone responses between meals, except for the overall ghrelin response, which was higher after the H-AGE meal compared with the L-AGE meal (p = 0.016). There was an increased glycaemic response to the H-AGE meal (p = 0.027) compared with the L-AGE meal. Inflammatory and endothelial activation markers did not differ between meals, but there was an overall effect on endothelial activation (p = 0.021) and on the oxidative marker, F2-isoprostanes, in urine (p = 0.013). Conclusion: The present study did not show any pronounced effects of AGEs on appetite and markers of inflammation, but did indicate that AGEs may affect postprandial ghrelin, oxidative stress, and glucose responses.",

author = "Poulsen, {Malene Wibe} and Bak, {Monika Judyta} and Andersen, {Jeanette Marker} and Rastislav Mono{\v s}{\'i}k and Giraudi-Futin, {Anne C} and Holst, {Jens Juul} and John Nielsen and Lotte Lauritzen and Larsen, {Lesli Hingstrup} and B{\"u}gel, {Susanne Gjedsted} and Dragsted, {Lars Ove}",

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doi = "10.1007/s00394-013-0574-y",

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T1 - Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

AU - Poulsen, Malene Wibe

AU - Bak, Monika Judyta

AU - Andersen, Jeanette Marker

AU - Monošík, Rastislav

AU - Giraudi-Futin, Anne C

AU - Holst, Jens Juul

AU - Nielsen, John

AU - Lauritzen, Lotte

AU - Larsen, Lesli Hingstrup

AU - Bügel, Susanne Gjedsted

AU - Dragsted, Lars Ove

N1 - CURIS 2014 NEXS 024

PY - 2014/3

Y1 - 2014/3

N2 - Purpose: Advanced glycation end products (AGEs) formed in food during high-heat cooking may induce overeating and inflammation. We investigated whether AGE contents in a single meal affect postprandial appetite and markers of inflammation, endothelial activation, and oxidative stress. Methods: In total, 19 healthy overweight individuals completed a crossover meal test with two meals of identical ingredients prepared by roasting (H-AGE) or steaming (L-AGE), respectively. Postprandial blood samples were analysed for N ε-carboxymethyl-lysine (CML), appetite-regulating gut hormones, glucose, insulin, triacylglycerol, and markers of inflammation and endothelial activation. Subjective appetite ratings and subsequent food intake were also assessed, and urine was analysed for CML, methylglyoxal-derived hydroimidazolone (MG-H1), and F2-isoprostanes. Results: CML content of the H- and L-AGE meals was 5.0 and 2.8 mg, respectively. Plasma CML and urinary CML and MG-H1 tended to be higher after the H-AGE meal. There was no change in subsequent food intake, appetite sensations, or appetite hormone responses between meals, except for the overall ghrelin response, which was higher after the H-AGE meal compared with the L-AGE meal (p = 0.016). There was an increased glycaemic response to the H-AGE meal (p = 0.027) compared with the L-AGE meal. Inflammatory and endothelial activation markers did not differ between meals, but there was an overall effect on endothelial activation (p = 0.021) and on the oxidative marker, F2-isoprostanes, in urine (p = 0.013). Conclusion: The present study did not show any pronounced effects of AGEs on appetite and markers of inflammation, but did indicate that AGEs may affect postprandial ghrelin, oxidative stress, and glucose responses.

AB - Purpose: Advanced glycation end products (AGEs) formed in food during high-heat cooking may induce overeating and inflammation. We investigated whether AGE contents in a single meal affect postprandial appetite and markers of inflammation, endothelial activation, and oxidative stress. Methods: In total, 19 healthy overweight individuals completed a crossover meal test with two meals of identical ingredients prepared by roasting (H-AGE) or steaming (L-AGE), respectively. Postprandial blood samples were analysed for N ε-carboxymethyl-lysine (CML), appetite-regulating gut hormones, glucose, insulin, triacylglycerol, and markers of inflammation and endothelial activation. Subjective appetite ratings and subsequent food intake were also assessed, and urine was analysed for CML, methylglyoxal-derived hydroimidazolone (MG-H1), and F2-isoprostanes. Results: CML content of the H- and L-AGE meals was 5.0 and 2.8 mg, respectively. Plasma CML and urinary CML and MG-H1 tended to be higher after the H-AGE meal. There was no change in subsequent food intake, appetite sensations, or appetite hormone responses between meals, except for the overall ghrelin response, which was higher after the H-AGE meal compared with the L-AGE meal (p = 0.016). There was an increased glycaemic response to the H-AGE meal (p = 0.027) compared with the L-AGE meal. Inflammatory and endothelial activation markers did not differ between meals, but there was an overall effect on endothelial activation (p = 0.021) and on the oxidative marker, F2-isoprostanes, in urine (p = 0.013). Conclusion: The present study did not show any pronounced effects of AGEs on appetite and markers of inflammation, but did indicate that AGEs may affect postprandial ghrelin, oxidative stress, and glucose responses.

U2 - 10.1007/s00394-013-0574-y

DO - 10.1007/s00394-013-0574-y

M3 - Journal article

C2 - 23929260

SN - 1436-6207

VL - 53

SP - 661

EP - 672

JO - European Journal of Nutrition

JF - European Journal of Nutrition

IS - 2

ER -

Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

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