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Egg Consumption and Glycemic Control in Individuals With Pre- and Type II-diabetes

NCT03272074 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 42

Last updated 2017-09-05

No results posted yet for this study

Summary

The intent of this study is to examine the extent to which daily incorporation of egg into a diet improves glycemic control, insulin sensitivity, lipid profiles, and body composition in overweight and obese adults with pre- and type II-diabetes. The hypothesis of this study is that the daily incorporation of one large egg into a diet for 12 weeks will exert positive effects on factors associated with glycemic control and insulin sensitivity in overweight and obese adults with pre- and type II-diabetes through improvements in body weight, body composition, and lipid metabolism.

Conditions

  • Diabetes Mellitus, Type 2
  • Obesity
  • Pre Diabetes

Interventions

OTHER

Egg and egg white

Participants will consume either one large eggs or equivalent amount of egg white (3/4 cups) for 12 weeks. Participants will maintain their regular diet and physical activities.

Sponsors & Collaborators

  • Egg Nutrition Center

    collaborator OTHER

  • Florida State University

    lead OTHER

Principal Investigators

  • Shirin Pourafshar, PhD · Florida State University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2015-09-11
Primary Completion
2016-09-07
Completion
2017-08-05

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 NCT03272074 on ClinicalTrials.gov