Dietary advanced glycation products and their associations with insulin sensitivity and body weight: A 16‐week randomized clinical trial

Abstract Background Evidence suggests that changes in advanced glycation end‐products (AGEs) may influence body weight. Previous studies have focused on cooking methods as the primary way how to reduce the dietary AGEs but little is known about the effects of a change in diet composition. Objective The aim of this study was to assess the effects of a low‐fat plant‐based diet on dietary AGEs and test the association with body weight, body composition, and insulin sensitivity. Methods Participants who were overweight (n = 244) were randomly assigned to an intervention (low‐fat plant‐based) (n = 122) or control group (n = 122) for 16 weeks. Before and after the intervention period, body composition was measured by dual X‐ray absorptiometry. Insulin sensitivity was assessed with the predicted insulin sensitivity index (PREDIM). Three‐day diet records were analyzed using the Nutrition Data System for Research software and dietary AGEs were estimated, using a database. Repeated measure ANOVA was used for statistical analysis. Results Dietary AGEs decreased in the intervention group by 8768 ku/day on average (95% −9611 to −7925; p