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Differential Effects of Protein Quality on Postprandial Lipemia in Response to a Fat-Rich Meal in Type 2 Diabetes: Comparison of Whey, Casein, Gluten, and Cod Protein

NCT00817973 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2009-01-09

No results posted yet for this study

Summary

Enhanced and prolonged postprandial triglyceride responses involve increased cardiovascular risk in type 2 diabetes. It has been demonstrated that dietary fat and carbohydrates profoundly influence postprandial hypertriglyceridemia in type 2 diabetes, whereas little information exists about the effect of proteins.

The purpose of this study is to compare the effects of the proteins casein, whey, cod, and gluten on postprandial lipid and incretin responses to a high-fat meal in type 2 diabetes.

Conditions

Interventions

DIETARY_SUPPLEMENT

Casein

DIETARY_SUPPLEMENT

Whey

DIETARY_SUPPLEMENT

Cod

DIETARY_SUPPLEMENT

Gluten

Sponsors & Collaborators

  • The Danish Obesity Research Centre

    collaborator OTHER

  • Nordic Centre of Excellence

    collaborator OTHER

  • Aarhus University Hospital

    lead OTHER

Principal Investigators

  • Kjeld Hermansen, Professor, MD · Department of Endocrinology and Metabolism

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
40 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Countries

  • Denmark

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 NCT00817973 on ClinicalTrials.gov