PXD059624-1

PXD059624 is an original dataset announced via ProteomeXchange.

Title	Cooking methods affect Advanced Glycation End products and lipid profiles: a randomized cross-over study in healthy subjects
Description	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.
HostingRepository	PRIDE
AnnounceDate	2025-01-24
AnnouncementXML	Submission_2025-01-24_08:53:41.065.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Unsupported dataset by repository
PrimarySubmitter	Joao Sabino
SpeciesList	scientific name: Homo sapiens (Human); NCBI TaxID: 9606;
ModificationList	No PTMs are included in the dataset
Instrument	assay attribute

Revision	Datetime	Status	ChangeLog Entry
0	2025-01-10 02:22:04	ID requested
⏵ 1	2025-01-24 08:53:41	announced

Dataset with its publication pending

submitter keyword: Human, Diet, OLINK

João Sabino
contact affiliation	KU Leuven
contact email	joao.sabino@uzleuven.be
lab head
Joao Sabino
contact affiliation	UZ Leuven
contact email	joao.sabino@uzleuven.be
dataset submitter

Dataset FTP location NOTE: Most web browsers have now discontinued native support for FTP access within the browser window. But you can usually install another FTP app (we recommend FileZilla) and configure your browser to launch the external application when you click on this FTP link. Or otherwise, launch an app that supports FTP (like FileZilla) and use this address: ftp://ftp.pride.ebi.ac.uk/pride/data/archive/2025/01/PXD059624

PRIDE project URI

• PRIDE
  1. PXD059624
     1. Label: PRIDE project
     2. Name: Cooking methods affect Advanced Glycation End products and lipid profiles: a randomized cross-over study in healthy subjects