Effect of Dietary Oils as G-protein-coupled Receptor Agonists on Glucose Tolerance
Type 2 Diabetes Mellitus, Obesity
About this trial
This is an interventional treatment trial for Type 2 Diabetes Mellitus focused on measuring incretins, Fat metabolites, Free fatty acid receptors, G-protein-coupled receptors
Eligibility Criteria
Inclusion Criteria: body mass index (BMI) of 27.5-40 kg/m2, normal glucose tolerance (two hours OGTT plasma glucose ≤ 7.8 mmol/l), normal blood pressure and normal screening blood samples (kidney and liver function, lipids and hematology) and written informed consent -
Exclusion Criteria:any chronic disease including past gastrointestinal diseases or gastrointestinal surgery, first degree relatives with diabetes, food allergies of relevance, need for prescriptive medicine, smoking, body weight changes (> 3 kg within three month prior), intake of dietary supplements (<1 month prior) or any type of restrictive diet for example calorie restriction, vegan diet etc.
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Sites / Locations
- Odense University HospitalRecruiting
Arms of the Study
Arm 1
Arm 2
Arm 3
No Intervention
Active Comparator
Active Comparator
No oil
Hydrolyzed pine nut oil
Hydrolyzed pine nut oil and olive oil
6-hour oral glucose tolerance test
6g hydrolyzed pine nut oil in delayed release capsules given 30 min prior to an 6-hour oral glucose tolerance test
3g hydrolyzed pine nut oil and 3g olive oil in delayed release capsules given 30 min prior to an 6-hour oral glucose tolerance test