Trial reportCell reports. Medicine2025
Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects.
Trial report in Cell reports. Medicine, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT06547190 (Study on Treating by Eating), which is not on this map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Study on Treating by Eating: Role of AGEs on Mucosal Barrier and Microbiome.
Who cites it
11 citing papers in PubMed.
- Precision nutrition for the prevention and management of inflammatory bowel disease.Nature reviews. Gastroenterology & hepatology · 2026Review
- Comparative Effects of Quinoa, Buckwheat, Bulgur, and Rice on Cardiometabolic Health in Adults with Overweight or Obesity: A Randomized Controlled Study.Metabolites · 2026Article
- Article
- Article
- Metabolic plasticity in pancreatic ductal adenocarcinoma progression and response to treatment.Molecular cancer · 2026Review
- Article
- Consumption of processed foods impairs memory function through dietary advanced glycation end-products.bioRxiv : the preprint server for biology · 2026Article
- Dietary advanced glycation end products (AGEs) and type 2 diabetes (T2D): a case-control study.Frontiers in nutrition · 2026Article
- Dual inhibition of heterocyclic amines and advanced glycation end-products by polymethoxyflavones via trapping reactive intermediates and scavenging free radicals.Current research in food science · 2026Article
- The Use of Advanced Glycation End-Product Measurements to Predict Post-Operative Complications After Cardiac Surgery.Journal of clinical medicine · 2025Review
- Oxidative Stress, Advanced Glycation End Products (AGEs), and Neurodegeneration in Alzheimer's Disease: A Metabolic Perspective.Antioxidants (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
15 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 cross-over cooking method trial in healthy subjects using identical ingredients and a deep profiling analysis. We show that low-AGE-generating cooking methods such as boiling and steaming decrease serum AGEs, improve lipid profiles, and increase serum protein 4E-BP1. In contrast, high-AGE-generating cooking methods such as grilling and baking increase fecal butyrate. In sum, this suggests that low-AGE-generating cooking methods should be considered in cardiovascular risk prevention. Since current dietary guidelines focus on ingredients, but not cooking methods, our results suggest that culinary techniques should be considered as an important factor in cardiometabolic preventive strategies and future dietary trial design. This study was registered at ClinicalTrials.gov (NCT06547190).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.