方法影响先进的糖化终产品和脂质概况:一项针对健康受试者的随机交叉研究
Judith Wellens1, Eva Vissers2, Anaïs Dumoulin2
1Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium.
方法通过改变高级糖化终产品 (AGEs) 影响健康. 低AGE,像沸一样,减少AGE和改善心脏健康标志物,这表明技巧对于预防疾病至关重要.
科学领域:
- 营养科学 营养科学
- 心血管健康 心血管健康
- 食品化学 食品化学
背景情况:
- 超加工食品 (UPF) 含有先进的糖化终产品 (AGEs),与心脏代谢疾病有关.
- 方法是影响AGE形成和健康结果的潜在机械因素.
研究的目的:
- 调查不同方法对AGE形成和心脏代谢标记物的影响.
- 探索不同的方法作为UPF和不良健康影响之间的联系.
主要方法:
- 一个随机的交叉方法试验在健康的受试者.
- 使用相同的成分,使用不同的技术 (沸,蒸,烧烤,).
- 对血清和便标记物的深度分析分析.
主要成果:
- 低AGE生成方法 (沸,蒸) 降低了血清AGE,改善了脂质配置文件,并增加了血清蛋白4E-BP1.1.
- 高AGE生成的方法 (烧烤,烤) 增加了便中的酸盐.
- 观察到方法对代谢和炎症标志物的不同影响.
结论:
- 低AGE生成的方法可能有助于预防心血管风险.
- 在饮食指南和未来心脏代谢健康试验设计中,应该考虑技巧,而不仅仅是成分.
- 这项研究强调了方法在减轻与食品加工相关的健康风险方面的重要性.
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