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

Not Applicable

Completed

• Conditions: Type 2 Diabetes; Postprandial Lipemia
• Interventions: Dietary Supplement: Casein; Dietary Supplement: Whey; Dietary Supplement: Cod; Dietary Supplement: Gluten

• Registration Number: NCT00817973
• Lead Sponsor: Aarhus University Hospital

Brief 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.

Detailed Description

Not available

Study Timeline

• Status Verified: 2009-01
• Study First Submitted: 2009-01-06
• Study First Submitted QC: 2009-01-06
• Study First Posted: 2009-01-07
• Last Update Submitted: 2009-01-08
• Last Update Posted: 2009-01-09

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 12

Inclusion Criteria

• Diabetes

Exclusion Criteria

• Liver, Kidney- and/or Heart Disease
• Serious Hypertension (160/110 mmHg)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Casein	Casein	-
Whey	Whey	-
Cod	Cod	-
Gluten	Gluten	-

Primary Outcome Measures

Name	Time	Method
Triglyceride levels	0h- 2h- 4h- 6h- 7h- 8h postprandial

Secondary Outcome Measures

Name	Time	Method
Incretin levels	0h- 0.5h- 1h- 2h- 4h- 6h- 8h postprandial

Trial Locations

Locations (1)

Department of Clinical Nutrition; 🇩🇰 Aarhus, Denmark