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. We performed a randomized cross-over cooking method trial in healthy subjects provided with identical ingredients.