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 Hospital

Status: Completed

Conditions: Postprandial Lipemia; Type 2 Diabetes

Treatments: Dietary Supplement: Cod; Dietary Supplement: Whey; Dietary Supplement: Gluten; Dietary Supplement: Casein

Study type: Interventional

Funder types: Other

Identifiers

NCT00817973

CERN-PPL (5A) LSM

Details and patient eligibility

About

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.

Enrollment: 12 patients

Sex: All

Ages: 40 to 75 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Diabetes

Exclusion criteria

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

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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12 participants in 4 patient groups

Casein

Active Comparator group

Treatment:

Dietary Supplement: Casein

Whey

Active Comparator group

Treatment:

Dietary Supplement: Whey

Cod

Active Comparator group

Treatment:

Dietary Supplement: Cod

Gluten

Active Comparator group

Treatment:

Dietary Supplement: Gluten