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1Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark (1)
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Professor of Biochemistry Chair of the Dept. of Biochemistry and Tissue Biology Head of the Laboratory of Neuroproteomics University of Campinas (UNICAMP), Brazil. (1)
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Cooking methods affect Advanced Glycation End products and lipid profiles: a randomized cross-over study in healthy subjects

Thermal treatments used in Ultra-Processed Foods (UPFs) lead to advanced glycation end products (AGEs) in food products. UPFs and serum AGEs are both associated with cardiometabolic disease. We explored differential cooking methods as a mechanistic link between UPFs and detrimental health outcomes. ...

ORGANISM(S): Homo sapiens (Human)

2025-01-24 | PXD059624 | Pride