Higher than average blood sugar (glucose) levels are linked to an increased risk of developing type 2 diabetes and there is particular interest in trying to identify dietary factors that could lower blood glucose, which would help to reduce the number of people in the population with this disease. Findings from some human studies indicate that dairy products, especially a milk protein (whey), may be important in the control of blood glucose levels. However, there is a need for further studies to confirm these findings in individuals without diabetes but with higher than average blood glucose levels.
The main aim of this study is to investigate whether proteins obtained from milk and dairy products (whey) and plant-based protein (such as wheat) have beneficial effect on fasting blood sugar (glucose) levels. A secondary aim will determine if the type of protein consumed for 8 weeks influences day long glucose levels.
We want to study 42 men and women, between the ages of 20 and 70 years with slightly elevated blood sugar levels in order to determine the effects of protein supplements on fasting insulin sensitivity and glucose control, endothelial function and cardio-metabolic risk markers.