Could a simple cooking tweak reverse fatty liver? a new trial puts low-AGE foods to the test.
NCT ID NCT07723196
First seen Jul 23, 2026 · Last updated Jul 24, 2026 · Updated 1 time
Summary
This trial tests whether a diet low in advanced glycation end products (AGEs)—compounds formed when food is grilled, fried, or toasted—can improve liver function and reduce fat buildup in adults with metabolic fatty liver disease. Over 12 weeks, one group will follow AGE-restricted cooking methods while the other eats normally. Researchers will measure liver enzymes, fat levels via ultrasound, and blood markers to see if this dietary shift makes a difference.
What this could mean
Our plain-language read of the trial. This is informational only — not medical advice or a prediction.
- Active substance
- a diet low in advanced glycation end products (AGEs), achieved by changing food preparation methods (e.g., avoiding grilling, frying, toasting)
- What this could lead to
- If it works, this could point toward a simple dietary approach to improve liver health and reduce fat buildup in people with fatty liver disease.
- What could go wrong
- This is a small, early trial with only 48 participants. The diet change is modest—only altering cooking methods—so the effect may be small or hard to detect. Results may not apply to everyone.
This is an AI summary of the original study and may miss details. Read our disclaimer.
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Conditions
The condition(s) this trial relates to.
As listed by the trial registrant
The condition terms exactly as the trial's registrant entered them.
Contacts and locations
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Study contacts
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Contact
Phone: •••-•••-•••• Email: •••••@•••••
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Contact
Phone: •••-•••-•••• Email: •••••@•••••
Locations
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Universidad de Guanajuato
Celaya, Guanajuato, 38140, Mexico
Contact Phone: •••-•••-•••• Email: •••••@•••••
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