Dairy Macronutrient Effects on the Metabolic Syndrome
This study has been completed.
University of Arkansas
First Posted: September 1, 2016
Last Update Posted: September 1, 2016
Dairy Research Institute
Information provided by (Responsible Party):
University of Arkansas
The investigators examined the effects of 4-week dietary protein intake in mixed meals at two levels of protein amount on whole body glucose metabolisms in older adults with metabolic syndrome.
|Metabolic Syndrome||Other: Recommended protein intake Other: Elevated protein intake|
|Study Design:||Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)
Primary Purpose: Basic Science
Resource links provided by NLM:
U.S. FDA Resources
Further study details as provided by University of Arkansas:
Primary Outcome Measures:
- Changes in rate of glucose disappearance [ Time Frame: Change from baseline and after 4weeks of dietary intervention ]Rate of glucose disappearance from plasma to body tissues is a measure of whole body insulin sensitivity
|Study Start Date:||April 2013|
|Study Completion Date:||September 2014|
|Primary Completion Date:||September 2014 (Final data collection date for primary outcome measure)|
Experimental: Recommended protein intake
Subjects consumed diets with a macronutrient distribution of 10% protein, 55% carbohydrates, and 35% fat for 4 weeks.
Other: Recommended protein intake
Recommended protein intake diet contained 10% protein, 55% carbohydrate,and 35 % fat.
Experimental: Elevated protein intake
Subjects consumed diets with a macronutrient distribution of 20% protein, 45% carbohydrates and 35% fat for 4 weeks.
Other: Elevated protein intake
Recommended protein intake diet contained 20% protein, 45% carbohydrate,and 35 % fat.
The investigators investigated changes in insulin sensitivity before and after 4 weeks of dietary intervention and control in subjects with metabolic syndrome. Two groups of subjects were studied before and after a weight maintenance diet. Group 1 was fed a common American diet with a macronutrient distribution of 10% protein, 55% carbohydrates, and 35% fat. Group 2 consumed a higher protein diet (20%; 1.4 g/kg/d of protein). Carbohydrate intake was lower in Group 2 (45%), with fat intake (largely derived from dairy sources) similar between groups. Glucose utilization and endogenous glucose production were determined during an oral glucose tolerance test (OGTT) with a novel double-tracer approach. The secondary aim was to determine the effect of a diet high in dairy consumption on blood lipid profiles. The investigators measured blood lipids before and after dietary intervention in each group.
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