Type 2 Diabetes Mellitus Clinical Trial
Official title:
The Effect of Egg Protein Hydrolysate on Arterial Stiffness in Overweight or Moderately Obese Subjects With Impaired Glucose Tolerance or Diabetes Type 2
The incidence of type 2 diabetes mellitus (T2DM) is rapidly growing. Patients with T2DM are
at increased risk of developing long term micro- and macrovascular complications. Subjects
with impaired glucose tolerance (IGT) show increased blood glucose levels after an oral
glucose load. These subjects have a markedly increased risk of later T2DM development.
T2DM development can be prevented or delayed by lifestyle modifications. To support
lifestyle changes and reduce the risk of T2DM development, foods containing functional
ingredients are being developed. An interesting functional ingredient is protein
hydrolysate. An egg protein hydrolysate has been experimentally shown to improve endothelial
function, to inhibit plasma angiotensin converting enzyme (ACE) and to reduce blood pressure
in rats. Egg protein hydrolysate could thus be a interesting ingredient to treat the
cardiovascular dysfunction associated with T2DM. In the present study, the effects of egg
protein hydrolysate will be evaluated in subjects with overweight or moderate obesity and
IGT or T2DM.
n/a
Intervention Model: Single Group Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor), Primary Purpose: Prevention
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