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Effect of Low-Glycemic Index Mediterranean Diet on AGEs

NCT02353416 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 50

Last updated 2015-02-02

No results posted yet for this study

Summary

Advanced glycation end products (AGE) result from a chemical reaction between the carbonyl group of reducing sugar and the nucleophilic NH2 of a free amino acid or a protein; lysine and arginine being the main reactive amino acids on proteins. Following this first step, a molecular rearrangement occurs, rearrangement of Amadori resulting to the formation of Maillard products.

Conditions

Interventions

BEHAVIORAL

Low Glycemic Index Mediterranean Diet

Prescription of a Low Glycemic Index (less than 50) Mediterranean Diet with no more than 10% of total daily calories coming from saturated fats, high in monounsaturated fatty acids (MUFA) from olive oil and omega-3 polyunsaturated fatty acids (ω3PUFA), from both plant and marine sources

OTHER

INRAM Guidelines' diet

Prescription of INRAM guidelines' diet

Sponsors & Collaborators

  • Azienda Ospedaliera Specializzata in Gastroenterologia Saverio de Bellis

    lead OTHER

Principal Investigators

  • Giovanni Misciagna, MD, PhD · IRCCS Saverio de Bellis. Laboratorio di Epidemiologia e Biostatistica

  • Rosa Reddavide, Bsc Sc · IRCCS Saverio de Bellis. Laboratorio di Epidemiologia e Biostatistica

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2011-02-28
Primary Completion
2011-10-31
Completion
2011-11-30

Countries

  • Italy

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02353416 on ClinicalTrials.gov