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Effects of Lean Pork, High Protein Breakfast on Satiety and Metabolic Health in Pre-diabetes

NCT02934425 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2018-05-15

No results posted yet for this study

Summary

The goal of this study is to assess the effects of consumption of a lean pork-containing, high-protein breakfast versus a refined carbohydrate-rich breakfast on satiety and cardiometabolic parameters in overweight or obese adults with pre-diabetes.

Conditions

  • Pre-diabetes

Interventions

OTHER

Refined carbohydrate-rich breakfast

Refined carbohydrate-rich breakfast containing approximately 8/66/26% kcal from protein/carbohydrate/fat, respectively

OTHER

High pork protein breakfast

High pork protein breakfast containing approximately 35/39/26% kcal from protein/carbohydrate/fat, respectively

Sponsors & Collaborators

  • National Pork Board

    collaborator OTHER

  • Midwest Center for Metabolic and Cardiovascular Research

    lead OTHER

Principal Investigators

  • Indika Edirisinghe, PhD · Illinois Institute of Technology

  • Kevin C Maki, PhD · Midwest Center for Metabolic and Cardiovascular Research

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
74 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2016-08-31
Primary Completion
2017-02-28
Completion
2017-02-28

Countries

  • United States

Study Locations

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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 NCT02934425 on ClinicalTrials.gov