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 Hospital12 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

Conditions

Type 2 Diabetes Postprandial Lipemia

Interventions

WheyDIETARY_SUPPLEMENT

CodDIETARY_SUPPLEMENT

GlutenDIETARY_SUPPLEMENT

Eligibility

Sex: ALLMin age: 40 YearsMax age: 75 Years

Medical Language ↔ Plain English

Inclusion Criteria: * Diabetes Exclusion Criteria: * Liver, Kidney- and/or Heart Disease * Serious Hypertension (160/110 mmHg)

Locations (1)

Department of Clinical Nutrition

Aarhus, Denmark

Outcomes

Primary Outcomes

Triglyceride levels

Time frame: 0h- 2h- 4h- 6h- 7h- 8h postprandial

Secondary Outcomes

Incretin levels

Time frame: 0h- 0.5h- 1h- 2h- 4h- 6h- 8h postprandial

Data from ClinicalTrials.gov

This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.