The effect of cooking methods on advanced glycation end products Original paper
In this 2-week randomized crossover trial in 20 participants with no known health conditions, cooking methods affected the levels of advanced glycation end products (AGEs) in the body.
This Study Summary was published on June 2, 2025.
The study
The researchers provided the same foods to the participants for both conditions, but the cooking methods differed. The participants pan fried or grilled the food for the high-AGEs diet and steamed or boiled the food for the low-AGEs diet.
Serum AGEs were higher after the high-AGEs diet than after the low-AGEs diet.
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This Study Summary was published on June 2, 2025.
References
- ^Baye E, Kiriakova V, Uribarri J, Moran LJ, de Courten BConsumption of diets with low advanced glycation end products improves cardiometabolic parameters: meta-analysis of randomised controlled trials.Sci Rep.(2017 May 23)
- ^Clarke RE, Dordevic AL, Tan SM, Ryan L, Coughlan MTDietary Advanced Glycation End Products and Risk Factors for Chronic Disease: A Systematic Review of Randomised Controlled Trials.Nutrients.(2016 Mar 1)