Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects

• Published in: Cell reports. Medicine Vol. 6; no. 5; p. 102091
• Main Authors: Wellens, Judith, Vissers, Eva, Dumoulin, Anaïs, Hoekx, Sien, Vanderstappen, Julie, Verbeke, Joke, Vangoitsenhoven, Roman, Derrien, Muriel, Verstockt, Bram, Ferrante, Marc, Matthys, Christophe, Raes, Jeroen, Verbeke, Kristin, Vermeire, Séverine, Sabino, João
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 20.05.2025; Elsevier
• Subjects: 4E-BP1; Adult; Advanced Basic Science; advanced glycation end products; butyric acid; carboxymethyl lysine; CML; Cooking - methods; Cross-Over Studies; culinary techniques; dietary intervention; Female; Glycation End Products, Advanced - blood; Healthy Volunteers; Humans; Lipids - blood; Male; MG-H1; Middle Aged; pyrraline; culinary techniques; MG-H1; butyric acid; CML; carboxymethyl lysine; 4E-BP1; pyrraline; advanced glycation end products; cooking methods; dietary intervention

Thermal treatments used in ultra-processed foods (UPFs) lead to advanced glycation end products (AGEs). UPFs and serum AGEs are associated with cardiometabolic disease. We explore differential cooking methods as a mechanistic link between UPFs and detrimental health outcomes through a randomized cro...