Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
INTERVENTIONAL
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
PREVENTION
Study Groups
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Higher Protein (HP)
Subjects will be required to follow their seven day menu plan for the 12 weeks of intervention. The HP menus will contain 30% protein, 45% carbohydrate, and 25% fat. Subjects in the HP group will be provided with portioned, cooked and frozen pork products as part of their HP menu plan.
Higher Protein (HP)
Lower Protein (LP)
Subjects will be required to follow their seven day menu plan for the 12 weeks of intervention. The LP group menus will contain 18% protein, 57% carbohydrate, 25% fat. The LP group will follow a lacto-ovo vegetarian menu with no striated tissue foods. Subjects in the LP group will be provided with selected, portioned dairy products.
Lower Protein (LP)
Interventions
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Higher Protein (HP)
Lower Protein (LP)
Eligibility Criteria
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Inclusion Criteria
* Must be at least 21 years old.
Exclusion Criteria
* BMI \<26 or \>36.
* Younger than 21 years old.
21 Years
FEMALE
Yes
Sponsors
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Purdue University
OTHER
Responsible Party
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Wayne Campbell
Professor, Foods and Nutrition
Locations
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Purdue University
West Lafayette, Indiana, United States
Countries
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Other Identifiers
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0504001915
Identifier Type: -
Identifier Source: org_study_id