Dietary Advanced Glycation End Products Consumption as a Direct Modulator of Insulin Sensitivity in Overweight Humans: A Study Protocol for a Double-Blind, Randomized, Two Period Cross-Over Trial

BACKGROUND: Advanced glycation end products (AGEs) are formed during the processing, storage, and cooking of foods. As part of a western diet, AGEs are consumed in excess and impair glucose metabolism in patients with type 2 diabetes. In the absence of diabetes, AGE-mediated decreases in insulin sen...

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Detalles Bibliográficos
Autores principales: de Courten, Barbora, de Courten, Maximilian PJ, Schalkwijk, Casper G, Walker, Karen Z, Forbes, Josephine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: JMIR Publications Inc. 2015
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4750465/
https://www.ncbi.nlm.nih.gov/pubmed/26223897
http://dx.doi.org/10.2196/resprot.4552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4750465/
https://www.ncbi.nlm.nih.gov/pubmed/26223897
http://dx.doi.org/10.2196/resprot.4552

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