The incidence of type 2 diabetes mellitus (T2DM) is rapidly growing. Patients with T2DM are at increased risk of developing long term micro- and macrovascular complications. Subjects with impaired glucose tolerance (IGT) show increased blood glucose levels after an oral glucose load. These subjects have a markedly increased risk of later T2DM development.

T2DM development can be prevented or delayed by lifestyle modifications. To support lifestyle changes and reduce the risk of T2DM development, foods containing functional ingredients are being developed. An interesting functional ingredient is protein hydrolysate. An egg protein hydrolysate has been experimentally shown to improve endothelial function, to inhibit plasma angiotensin converting enzyme (ACE) and to reduce blood pressure in rats. Egg protein hydrolysate could thus be a interesting ingredient to treat the cardiovascular dysfunction associated with T2DM. In the present study, the effects of egg protein hydrolysate will be evaluated in subjects with overweight or moderate obesity and IGT or T2DM.

Inclusion Criteria:

• age between 18 and 70 years;
• male and female;
• Body Mass Index (BMI) between 25-35 kg/m2;
• Diagnosed T2DM (subjects are allowed to use oral antidiabetics and/or to be on a diabetes diet) or impaired glucose tolerance (defined as blood glucose > 7.8 mmol/l and < 11.0 mmol/L, two hours after ingesting 75 gram glucose in 150 ml water)

Exclusion Criteria:

• known allergy to (chicken) egg proteins;
• active cardiovascular diseases like congestive heart failure or recent (< 6 months) event (acute myocardial infarction, cerebral vascular incident);
• severe medical conditions related to the intestine that might interfere with the study such as inflammatory bowel disease and celiac disease;
• the use of insulin;
• the use of medication such as antihypertensives, statins or drugs that change gastric motility or emptying;
• abuse of drugs or alcohol (> 21 units per week);
• pregnant or breast-feeding women;
• current smoker;
• having donated blood at the blood bank within a period of 8 weeks prior to the start of the study