Nutritional Quality of Egg Proteins and Effect on Satiety
NCT ID: NCT01154582
Last Updated: 2025-10-06
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
43 participants
INTERVENTIONAL
2009-02-28
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
Study Groups
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Egg
Egg snack
subject consume 4 cooked whole eggs, providing 380 kcal
Cottage cheese
Cottage cheese
Subjects consume 200 g of cottage cheese, providing 380 kcal
Interventions
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Egg snack
subject consume 4 cooked whole eggs, providing 380 kcal
Cottage cheese
Subjects consume 200 g of cottage cheese, providing 380 kcal
Eligibility Criteria
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Inclusion Criteria
* BMI between 18 and 25
Exclusion Criteria
* Digestive or metabolic pathology
* Positiveness to HIV, Hepatitis B and C
* Smokers
18 Years
40 Years
ALL
Yes
Sponsors
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National Research Agency, France
OTHER
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
OTHER
Responsible Party
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Locations
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Centre de recherche sur volontaires
Bobigny, , France
Centre de recherche sur Volontaires
Nantes, , France
Countries
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References
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Fromentin C, Tome D, Nau F, Flet L, Luengo C, Azzout-Marniche D, Sanders P, Fromentin G, Gaudichon C. Dietary proteins contribute little to glucose production, even under optimal gluconeogenic conditions in healthy humans. Diabetes. 2013 May;62(5):1435-42. doi: 10.2337/db12-1208. Epub 2012 Dec 28.
Other Identifiers
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OVONUTRIAL
Identifier Type: -
Identifier Source: org_study_id
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