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The Effects of Soy Protein and Isoflavones on Glycemic Control, Insulin Sensitivity and Cardiovascular Risk Factors

The Chinese University of Hong Kong logo

The Chinese University of Hong Kong

Status

Completed

Conditions

Diabetes
Cardiovascular Risk

Treatments

Dietary Supplement: isoflavones
Dietary Supplement: milk protein
Dietary Supplement: soy protein

Study type

Interventional

Funder types

Other

Identifiers

NCT00856882
CUHK4450/06M

Details and patient eligibility

About

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.

Sex

Female

Ages

46 to 70 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • Hong Kong Chinese menopausal women aged 46-70 years with prediabetes or early untreated diabetes

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.

Trial design

0 participants in 3 patient groups, including a placebo group

soy protein and isoflavones
Experimental group
Treatment:
Dietary Supplement: soy protein
Dietary Supplement: isoflavones
milk protein and isoflavones
Experimental group
Treatment:
Dietary Supplement: milk protein
Dietary Supplement: isoflavones
milk protein only
Placebo Comparator group
Treatment:
Dietary Supplement: milk protein

Trial contacts and locations

0

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Data sourced from clinicaltrials.gov

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