Will a reduction in dietary AGEs improve insulin sensitivity and secretion in overweight individuals? [ 2010 - 2012 ]

Research Grant

Researchers: A/Pr Barbora De Courten (Principal investigator) ,  A/Pr Karen Walker ,  Prof Josephine Forbes ,  Prof Maximilian De Courten

Brief description Advanced Gycation end-products (AGE) are formed when foods brown during heating, processing or long term storage. This study will examine the AGE content of a typical Australian diet. Also, an intervention study will be undertaken to determine whether an 75% reduction in AGE intake can reduce blood markers of chronic inflammation, improve insulin secretion and action and thus reduce diabetes and heart disease risk.

Funding Amount $AUD 240,931.17

Funding Scheme NHMRC Project Grants

Notes Standard Project Grant