The Effects of Soy Protein and Isoflavones on Glycemic Control, Insulin Sensitivity and Cardiovascular Risk Factors
Not Applicable
Completed
- Conditions
- DiabetesCardiovascular Risk
- Interventions
- Dietary Supplement: soy proteinDietary Supplement: isoflavonesDietary Supplement: milk protein
- Registration Number
- NCT00856882
- Lead Sponsor
- Chinese University of Hong Kong
- Brief Summary
The investigators propose to perform a double-blind, randomized placebo-controlled trial to examine the hypothesis that soy protein with isoflavones could improve glycemic control, insulin sensitivity and decrease cardiovascular risk factors in postmenopausal women with prediabetes.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Female
- Target Recruitment
- Not specified
Inclusion Criteria
- Hong Kong Chinese menopausal women aged 46-70 years with prediabetes or early untreated diabetes
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Exclusion Criteria
- Women with breast, ovary or other cancers in recent 5-year
- Severe renal or liver dysfunction
- Women with androgen excess
- Smokers
- Current use or recent (3-month)use of any drug or treatment for glycemic control, lipid improvement, weight reduction; Subjects with known soy or milk allergy.
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Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- Not specified
- Arm && Interventions
Group Intervention Description soy protein and isoflavones soy protein - soy protein and isoflavones isoflavones - milk protein and isoflavones isoflavones - milk protein and isoflavones milk protein - milk protein only milk protein -
- Primary Outcome Measures
Name Time Method
- Secondary Outcome Measures
Name Time Method