Detrimental effects of dietary advanced glycation end-products on insulin sensitivity in healthy overweight individuals — ASN Events
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  2. ADS Basic Poster Session
  3. Detrimental effects of dietary advanced glycation end-products on insulin sensitivity in healthy overweight individuals

Detrimental effects of dietary advanced glycation end-products on insulin sensitivity in healthy overweight individuals (#235)

Karly Sourris 1 2 , Barbora De Courten 1 , Maximillian PJ De Courten 2 , Sonia L Dougherty 1 , Vibhasha Chand 2 , Jasmine G Lyons 1 , Sally A Penfold 1 , Mark E Cooper 1 2 , Bronwyn A Kingwell 1 , Markus P Schlaich 1 , Nora E Straznicky 1 , Georgia Soldatos 1 , Karen Z Walker 3 , Josephine M Forbes 4
  1. Baker IDI Heart and Diabetes Institute, Melbourne , VIC, Australia
  2. Departments of Medicine and Immunology, Monash University, Melbourne, Australia
  3. Department of Nutrition and Dietetics, Monash University, Melbourne, Australia
  4. Glycation and Diabetes, Mater Medical Research Institute, South Brisbane, QLD, Australia

Objective: Advanced glycation end products (AGEs) are implicated in the pathophysiology of chronic diseases including the vascular complications of type 2 diabetes. Dietary AGE consumption has increased through modern food processing, including heating and preservation techniques, which promote AGE formation. The aim of our study was to determine whether consumption of a diet low in AGEs improves insulin sensitivity.
Research Design and Methods: A double-blind randomised cross-over trial was performed in 18 overweight, non-diabetic, otherwise healthy individuals (7F/11M; BMI~30 kg/m2). Isoenergetic Western diets high or low in AGEs were consumed for two weeks with a 4-week washout. An intra-venous glucose tolerance test, hyperinsulinaemic-euglycaemic clamp and measurement of soluble receptor for AGEs (sRAGE) and AGEs in plasma and urine were performed before and after each diet. NCT00422253.
Results: Consumption of AGEs on the high AGE diet was 4-fold higher than on the low AGE diet. Insulin sensitivity increased by 11% after the low AGE versus the high AGE diet (p=0.001). There were no changes in insulin secretory function or body weight (p=ns). Levels of the AGE, carboxymethyl-lysine (CML), in urine reflecting dietary intake were reduced by 11% after the low versus the high AGE dietary period (p<0.05). Changes in circulating CML and sRAGE did not reach significance.
Conclusions: These data suggest that even short term consumption of processed foods high in AGEs can have detrimental effects on insulin sensitivity which may hasten development of type 2 diabetes. Low AGE diets are potentially an important component of lifestyle recommendations for prevention and management of diabetes. New regulation and labelling of the AGE content of commonly consumed foods as well as guidelines for at risk groups such as obese individuals may be needed.