pork and Reduced Advanced Glycation End Product Level

Time to effect

Median: 3.7 months · IQR 3.7 months–3.7 months · Range 3.7 months–3.7 months — Reported in 1 of 1 study

1 of 1 paper

Substituting animal protein with black soymilk reduces advanced glycation end product level and improves gut microbiota composition in obese prediabetic individuals: a randomized crossover intervention trial.

2025
RCT
Food & function 16(1)
- Yu-Ho Chang
- Pei-Ni Lee
- Cheng-Hsu Chen
- Hsin-Yi Yang
- Chi-Hao Wu
- Jia-Yau Doong
- Wan-Ju Yeh

PubMed: 39651546
DOI: 10.1039/d4fo04717f

5 Insights on

Reduced Advanced Glycation End Product Level

High evidence
Rigorous Journal
Clinical

The black soymilk group also exhibited significantly lower blood AGE fluorescence intensity, oxidative stress, and levels of glycative stress markers.

Effect: Neutral
Effect size: Small
Significant: No