Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

Research output: Contribution to journalJournal articleResearchpeer-review

Malene Wibe Poulsen, Monika Judyta Bak, Jeanette Marker Andersen, Rastislav Monošík, Anne C Giraudi-Futin, Jens Juul Holst, John Nielsen, Lotte Lauritzen, Lesli Hingstrup Larsen, Susanne Gjedsted Bügel, Lars Ove Dragsted

Advanced glycation end products (AGEs) formed in food during high-heat cooking may induce overeating and inflammation. We investigated whether AGE contents in a single meal affect postprandial appetite and markers of inflammation, endothelial activation, and oxidative stress.
Original languageEnglish
JournalEuropean Journal of Nutrition
Issue number2
Pages (from-to)661-672
Number of pages12
Publication statusPublished - 2014

ID: 96103039