Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake: A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes

Jogchum Plat; Nadine Severins; Ronald P. Mensink

doi:10.1016/j.jff.2018.11.020

Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake: A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes

Jogchum Plat^*, Nadine Severins, Ronald P. Mensink

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	418-423
Number of pages	6
Journal	Journal of Functional Foods
Volume	52
DOIs	https://doi.org/10.1016/j.jff.2018.11.020
Publication status	Published - Jan 2019

Keywords

Diet
Protein hydrolysate
Vascular function
Lipid metabolism
Glucose metabolism
Cholesterol
EXPERT CONSENSUS DOCUMENT
ACID BINDING-ACTIVITY
BLOOD-PRESSURE
ARTERIAL STIFFNESS
CHEMICAL-COMPOSITION
AORTIC STIFFNESS
WEIGHT-GAIN
SOY PROTEIN
LIFE-STYLE
CHOLESTEROL

Access to Document

10.1016/j.jff.2018.11.020

Cite this

@article{df37088350864004958a16f1ffb8b4b0,

title = "Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake: A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes",

keywords = "Diet, Protein hydrolysate, Vascular function, Lipid metabolism, Glucose metabolism, Cholesterol, EXPERT CONSENSUS DOCUMENT, ACID BINDING-ACTIVITY, BLOOD-PRESSURE, ARTERIAL STIFFNESS, CHEMICAL-COMPOSITION, AORTIC STIFFNESS, WEIGHT-GAIN, SOY PROTEIN, LIFE-STYLE, CHOLESTEROL",

author = "Jogchum Plat and Nadine Severins and Mensink, {Ronald P.}",

year = "2019",

month = jan,

doi = "10.1016/j.jff.2018.11.020",

language = "English",

volume = "52",

pages = "418--423",

journal = "Journal of Functional Foods",

issn = "1756-4646",

publisher = "Elsevier Science",

}

Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake : A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes. / Plat, Jogchum; Severins, Nadine; Mensink, Ronald P.

In: Journal of Functional Foods, Vol. 52, 01.2019, p. 418-423.

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake

T2 - A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes

AU - Plat, Jogchum

AU - Severins, Nadine

AU - Mensink, Ronald P.

PY - 2019/1

Y1 - 2019/1

KW - Diet

KW - Protein hydrolysate

KW - Vascular function

KW - Lipid metabolism

KW - Glucose metabolism

KW - Cholesterol

KW - EXPERT CONSENSUS DOCUMENT

KW - ACID BINDING-ACTIVITY

KW - BLOOD-PRESSURE

KW - ARTERIAL STIFFNESS

KW - CHEMICAL-COMPOSITION

KW - AORTIC STIFFNESS

KW - WEIGHT-GAIN

KW - SOY PROTEIN

KW - LIFE-STYLE

KW - CHOLESTEROL

U2 - 10.1016/j.jff.2018.11.020

DO - 10.1016/j.jff.2018.11.020

M3 - Article

VL - 52

SP - 418

EP - 423

JO - Journal of Functional Foods

JF - Journal of Functional Foods

SN - 1756-4646

ER -