Will A Reduction In Dietary AGEs Improve Insulin Sensitivity And Secretion In Overweight Individuals?
Funder
National Health and Medical Research Council
Funding Amount
$240,931.00
Summary
Advanced Gycation end-products (AGE) are formed when foods brown during heating, processing or long term storage. This study will examine the AGE content of a typical Australian diet. Also, an intervention study will be undertaken to determine whether an 75% reduction in AGE intake can reduce blood markers of chronic inflammation, improve insulin secretion and action and thus reduce diabetes and heart disease risk.