Effects of a Low Advanced Glycation End Products Diet on Insulin Levels: The Feasibility of a Crossover Comparison Test.
Effects of a Low Advanced Glycation End Products Diet on Insulin Levels: The Feasibility of a Crossover Comparison Test.
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DOI：
10.14740/jocmr3301w
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发表时间：
2018-05
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影响因子：
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通讯作者：
Sakane N
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作者：
Sukino S;Nirengi S;Kawaguchi Y;Kotani K;Tsuzaki K;Okada H;Suganuma A;Sakane N
晚期糖基化终产物（AGEs）与糖尿病相关。消化的食物来源的AGEs已被牵连在与AGE相关的疾病的发病机制，限制饮食来源的AGEs改善动物模型中的胰岛素抵抗。食物中的AGE含量随烹调方法的不同而变化，烘烤或油炸食物中的AGE含量高于蒸制或煨制食物。在这里，我们研究了交叉比较试验的可行性，以确定不同的烹饪方法（正常饮食与低AGE饮食）如何影响非糖尿病日本受试者的胰岛素水平。入组了5名成年男性和女性（年龄，41 ± 7岁;体重指数（BMI），21.7 ± 2.6 kg/m2）。使用以下饮食方案：第1 - 3天，对照餐;第4天，测试餐（正常饮食与低AGE饮食）;第5天，洗脱日;以及第6天，测试餐。在第4天和第6天，在餐前和餐后2、4和6 h采集血样。血液中N-（羧甲基）赖氨酸（CML）水平随饮食摄入量增加而增加，但正常饮食组和低AGE饮食组的增加幅度相似。两组间的平均血糖、胰岛素、甘油三酯（TG）和CML无显著差异。低AGE饮食组的胰岛素水平曲线下面积（AUC）较低（d = 0.8）。根据胰岛素AUC变化的效应量计算的样本量为22。可能需要22例受试者来研究非糖尿病日本受试者中烹饪方法引起的临床参数变化。
Advanced glycation end products (AGEs) are associated with diabetes mellitus. Digested food-derived AGEs have been implicated in the pathogenesis of AGE-related disorders, and restricting diet-derived AGEs improves insulin resistance in animal models. The AGE content in foods changes according to cooking method, and it is higher in baked or oven-fried foods than in those prepared by steaming or simmering. Here, we examined the feasibility of crossover comparison tests for determining how different cooking methods (normal diet vs. low-AGE diet) affect insulin levels in non-diabetic Japanese subjects. Five adult men and women (age, 41 ± 7 years; body mass index (BMI), 21.7 ± 2.6 kg/m2) were enrolled. The following dietary regimen was used: days 1 - 3, control meal; day 4, test meal (normal diet vs. low-AGE diet); day 5, washout day; and day 6, test meal. On days 4 and 6, blood samples were collected before and at 2, 4, and 6 h after meals. Blood levels of N-(carboxymethyl) lysine (CML) increased with dietary intake, but the increase was similar for the normal diet and low-AGE diet groups. Mean plasma glucose, insulin, triglycerides (TG), and CML did not differ significantly between the two groups. The area under the curve (AUC) for insulin levels was lower in the low-AGE diet group (d = 0.8). The sample size calculated from the effect size of the insulin AUC change was 22. Twenty-two subjects may be needed to investigate the changes in clinical parameters attributable to cooking method in non-diabetic Japanese subjects.