NCT00817973已完成不适用
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
Aarhus University Hospital1 个研究点 分布在 1 个国家目标入组 12 人开始时间: 2009年1月7日最近更新:
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 12
- 试验地点
- 1
- 主要终点
- Triglyceride levels
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 40 Years 至 75 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- 未提供
排除标准
- •Liver, Kidney- and/or Heart Disease
- •Serious Hypertension (160/110 mmHg)
结局指标
主要结局
Triglyceride levels
时间窗: 0h- 2h- 4h- 6h- 7h- 8h postprandial
次要结局
- Incretin levels(0h- 0.5h- 1h- 2h- 4h- 6h- 8h postprandial)
研究者
研究点 (1)
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