Award details

Reducing cardiovascular risk with dietary flavonoids in post menopausal women with Type 2 diabetes

ReferenceBBS/E/F/00043039
Principal Investigator / Supervisor Dr Paul Kroon
Co-Investigators /
Co-Supervisors
Institution Quadram Institute Bioscience
DepartmentQuadram Institute Bioscience Department
Funding typeResearch
Value (£) 35,400
StatusCompleted
TypeInstitute Project
Start date 01/09/2007
End date 28/02/2011
Duration42 months

Abstract

Postmenopausal women (PMW) are under-represented in cardiovascular disease (CVD) trials and for PMW with Type 2 diabetes (T2DM) the disease remains a dominant clinical problem, despite conventional pharmaceutical intervention. Although drug therapy successfully reduces coronary events, the overall reduction in risk is relatively modest and could be greatly improved by the addition of lifestyle modifications. Recent data shows certain plant foods may be as effective as drug therapy in reducing CVD risk. In this randomised double-blind controlled clinical trial we will examine the additional benefit of potent CVD protective foods (soy foods rich in isoflavones and cocoa extract rich in proanthocyanidins) to drug therapy, on CVD risk in postmenopausal women with T2DM. The primary end points will be changes in carotid-intima-media thickness and total plaque volume. We will also assess a range of other established and novel biomarkers of CVD risk. This trial will also allow us to estimate the scale of future trials with clinical end points in this population, potentially tailor risk assessment measures to incorporate risk factors that are important for women and provide preliminary advice on potential preventative measures that T2DM women could adopt to reduce their risk of developing CVD.

Summary

unavailable
Committee Closed Committee - Agri-food (AF)
Research TopicsDiet and Health, Plant Science
Research PriorityX – Research Priority information not available
Research Initiative X - not in an Initiative
Funding SchemeX – not Funded via a specific Funding Scheme
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