Consumption of a Diet Low in Advanced Glycation End Products for 4 Weeks Improves Insulin Sensitivity in Overweight Women

Abstract

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 follow either a high- or low-AGE diet for 4 weeks, together with consumption of either fructose or glucose drinks. Glucose and insulin concentrations-after 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 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.

Diet low in advanced glycation end products increases insulin sensitivity in healthy overweight individuals: a double-blind, randomized, crossover trial

“…dietary random assignment, and the changes were temporally related to the changes in insulin sensitivity in participants as previously reported (17,22). We report that the changes in insulin sensitivity were likely due to changes in the dietary AGE content because diets were matched for both energy and macronutrient contents.…”

“…Three trials have reported changes in the HOMA-IR in response to low-AGE dietary consumption in patients with type 2 diabetes (16) and in healthy, obese individuals without diabetes (17,18). The limitation of these studies was that they used the HOMA-IR, which is an indirect measure of insulin sensitivity and is unable to clearly differentiate the relative contribution of insulin sensitivity and secretion.…”

Decrease in Circulating Concentrations of Soluble Receptors for Advanced Glycation End Products at the Time of Seroconversion to Autoantibody Positivity in Children With Prediabetes

“…The AGE-RAGE axis is quite well established as a pathological pathway contributing to the complications of diabetes (6) and the metabolic changes leading to type 2 diabetes, including insulin resistance (7)(8)(9). More recent evidence suggests a role for AGEs and RAGE in the pathogenesis of type 1 diabetes (5,10,11).…”

The analysis of advanced glycation endproducts

“…In addition, a positive but non-significant association was found between dietary AGEs and their corresponding protein bound plasma AGEs. These results are in line with previous studies 97,98,100,[111][112][113] , but the current study expands on these findings in several important ways. The presented study used state-of-the-art UPLC-MS/MS technique to analyze three different dietary AGEs and circulating AGEs.…”

“…Animal studies have shown that some of these dietary AGEs are absorbed and have pathological effects, such as inducing insulin resistance 92,95,96 . In humans, dietary AGE intervention studies have shown to increase circulating AGEs and markers of inflammation and endothelial dysfunction, and to impair flow-mediated dilation and insulin sensitivity [97][98][99][100][101] . Nevertheless, many studies on dietary…”