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临床试验/NCT02459496
NCT02459496Unknown不适用

Dietary Strategies to Improve Metabolism and Body Weight in Type 2 Diabetes

German Institute of Human Nutrition2 个研究点 分布在 1 个国家目标入组 200 人开始时间: 2013年9月1日最近更新:
适应症
干预措施

试验速览

阶段
不适用
入组人数
200
试验地点
2
主要终点
change in insulin secretion (glucagon stimulation test)

研究概览

简要总结

Basic treatment of type 2 diabetes should focus on diet, physical activity and lifestyle. Nevertheless, in early and late stage of T2DM, lifestyle intervention is mostly substituted by pharmacological intervention, although lifestyle modification and dietary treatment would be favourable.

The researchers therefore investigate dietary strategies such as low-carb and very-low calory diets regarding their potential to improve metabolism and body weight in (mostly) long-term T2DM patients.

详细描述

Basic treatment of type 2 diabetes should focus on diet, physical activity and lifestyle. Nevertheless, in early and late stage of T2DM, lifestyle intervention is mostly substituted by pharmacological intervention, although lifestyle modification and dietary treatment would be favourable.

The researchers therefore investigate dietary strategies such as low-carb diets and very-low calory diets regarding their potential to improve metabolism and body weight in (mostly) long-term T2DM patients.

An intensive intervention of 3 weeks is followed by an 11-month maintenance phase to consolidate metabolic improvements.

研究设计

研究类型
Interventional
分配方式
Randomized
干预模型
Parallel
主要目的
Treatment
盲法
None

入排标准

年龄范围
18 Years 至 79 Years(Adult, Older Adult)
性别
All
接受健康志愿者
否

入选标准

  • •male and female subjects
  • •18-79 years old
  • •type 2 diabetes

排除标准

  • •renal insufficiency
  • •immunosuppression
  • •previous symptomatic cancer diagnosis
  • •acute cardiovascular disease (stroke, coronary syndrome)
  • •pregnancy and lactation
  • •severe psychiatric disorders
  • •corticoid or other immunosuppressive therapy

研究组 & 干预措施

low-carb diet, followed by conventional DGE diet

Active Comparator

subjects receive dietary consulting for a first phase of 3 weeks, being represented by a very-low calory low-carb ketogenic diet (VLCKD, below 40 g carbs per day), followed by an isocaloric or moderate hypocaloric low-carb diet (below 40 kcal% carbs per day)

干预措施: dietary consulting and advise (Behavioral)

very-low calory diet, followed by conventional diet

Active Comparator

subjects receive dietary consulting for a first phase of 3 weeks, being represented by a very-low calory diet (VLCD; MODIFAST substitute, approx. 1200 kcal/day), followed by a conventional isocaloric or moderate hypocaloric diet under DGE guidelines

干预措施: dietary consulting and advise (Behavioral)

结局指标

主要结局

change in insulin secretion (glucagon stimulation test)

时间窗: 3 weeks, 1 year

change in insulin secretion (glucagon stimulation test)

change in blood glucose profile in the mixed-meal tolerance test (MMTT) - combined parameter

时间窗: 3 weeks, 1 year

change in blood glucose profile in the mixed-meal tolerance test (MMTT) - combined parameter

change in hepatic fat content (MR-S)

时间窗: 3 weeks, 1 year

change in hepatic fat content (MR-S)

change in insulin secretion in the mixed-meal tolerance test (MMTT) - combined parameter

时间窗: 3 weeks, 1 year

change in insulin secretion in the mixed-meal tolerance test (MMTT) - combined parameter

change in insulin sensitivity in the mixed-meal tolerance test (MMTT) - combined parameter

时间窗: 3 weeks, 1 year

change in insulin sensitivity in the mixed-meal tolerance test (MMTT) - combined parameter

次要结局

  • change in parameters of autonomic neuropathy - measures of cardio-autonomic neuropathy (SANN, MSDD)(3 weeks, 1 year)
  • inflammatory reaction in subcutaneous adipose tissue (SCAT analysis on protein and RNA level - IL-1; IL1beta, IL-6)(3 weeks, 1 year)
  • change in parameters of peripheral - vibration threshold, thermal sensitivity and pain thresholds(3 weeks, 1 year)

研究者

申办方类型
Other
责任方
Principal Investigator
主要研究者

Prof. Dr. med. Andreas F. H. Pfeiffer

Director of the Department for Clinical Nutrition

German Institute of Human Nutrition

研究点 (2)

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