5010845_KellowNicolePhDThesis14May2017.pdf (3.21 MB)
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Dietary interventions to reduce advanced glycation endproducts (AGEs)

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posted on 18.05.2017, 06:38 authored by NICOLE JANE KELLOW
Advanced glycation endproducts (AGEs) are formed naturally inside the body, and within processed foods which we absorb from our diet. Elevated AGE levels in the body may contribute to the development of chronic diseases. A cross-sectional study found that a variety of lifestyle factors are associated with increased levels of AGE accumulation in skin. A clinical trial was conducted to determine whether a dietary fibre supplement could reduce circulating AGE levels in adults at risk of type 2 diabetes. While there were no changes in AGE levels, fibre consumption reduced waist circumference, urine protein levels and increased HDL(good) cholesterol levels.


Principal supervisor

Christopher Reid

Additional supervisor 1

Melinda Coughlan

Year of Award


Department, School or Centre

Public Health and Preventive Medicine

Additional Institution or Organisation

Baker IDI Heart & Diabetes Institute

Campus location



Doctor of Philosophy

Degree Type



Faculty of Medicine Nursing and Health Sciences