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Effect of Whey Protein on Blood Pressure

NCT00659672 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 35

Last updated 2011-02-09

No results posted yet for this study

Summary

The purpose of this study is to determine if consumption of whey protein, compared with soy protein or a carbohydrate food decreases blood pressure along with reducing risk factors for heart disease.

Conditions

Interventions

DIETARY_SUPPLEMENT

Whey Protein

40 grams per day Whey Protein

DIETARY_SUPPLEMENT

Soy Protein

40 grams per day soy protein

DIETARY_SUPPLEMENT

Control (carbohydrate)

40 grams per day maltodextrin

Sponsors & Collaborators

  • United States Department of Agriculture (USDA)

    lead FED

Principal Investigators

  • David J Baer, Ph.D. · USDA-ARS, Beltsville Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
28 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2008-09-30
Primary Completion
2009-02-28
Completion
2009-02-28

Countries

  • United States

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00659672 on ClinicalTrials.gov