Name of the study: Exercise combined with protein for improving glucose control in type 2 diabetes
Purpose of Study:
Your muscles are the main site where sugar is stored after a meal. With type 2 diabetes (T2D), however, your ability to store sugar in your muscle is significantly reduced compared to healthy individuals. Exercise is a really important way of improving the health of your muscle and also its ability to store sugar, particularly in T2D. In addition to exercise, certain proteins found in milk can also help reduce the excessive rise in blood sugar after ingesting a meal. Consequently, the purpose of this study is to investigate whether combining exercise and protein supplementation improve your ability to regular blood sugar after a meal.
Type of Study: Exploratory
Are you recruiting participants for this trail? YES
Geographical location of study: Institute of Sport and Health, Belfield, University College Dublin, Belfield, Dublin 4.
Who can take part?
We are currently looking for male and female volunteers aged 40-70yrs who have been diagnosed with T2D for at least 2 years to participate in this study.
What will the participants be asked to do?
There will be 5 visits to the laboratory in total, with each visit separated by 7 days. Each visit lasts approximately 3-4 hours.
Visit 1
You will arrive to the laboratory at approximately 8am and we will assess your response to a sugary drink. This is a routine test where you will first ingest the drink, and we will then monitor your blood sugar levels for the next 2 hours. Following this assessment, you will then perform a short exercise test to check your current fitness levels.
Visits 2-5
During these visits, you will ingest the same sugary drink as visit 1, but this time it will be supplemented with different types of protein found in milk, in addition to a short light/moderate intensity bout of cycling exercise. We will then monitor your blood sugar levels for 2 hours.
Recruitment start date: 06/06/2017
Recruitment finish date: 31/10/2017
Study Duration
The study will run until November 2017 and will involve 5 visits to the lab each taking approximately 3-4 hours in duration.
Study funded by:
This work was supported by Food for Health Ireland (F.H.I) and Enterprise Ireland (Grant No. : TC2013001).
For further information contact: Karl Cogan, 086-1597192, [email protected]
