Open AccessDiet low in advanced glycation end products increases insulin sensitivity in healthy overweight individuals: a double-blind, randomized, crossover trial
Author(s) -
Barbora de Courten,
Maximilian de Courten,
Georgia Soldatos,
Sonia Dougherty,
Nora E. Straznicky,
Markus P. Schlaich,
Karly C. Sourris,
Vibhasha Chand,
Jean L.J.M. Scheijen,
Bronwyn A. Kingwell,
Mark E. Cooper,
Casper G. Schalkwijk,
Karen Z. Walker,
Josephine M. Forbes
Publication year - 2016
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.115.125427
Subject(s) - crossover study , overweight , medicine , endocrinology , insulin , methylglyoxal , body mass index , glycation , diabetes mellitus , zoology , chemistry , placebo , biology , biochemistry , enzyme , alternative medicine , pathology
The consumption of advanced glycation end products (AGEs) has increased because of modern food processing and has been linked to the development of type 2 diabetes in rodents.
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