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Impact of Cooking Process on Meat Protein Digestion and Metabolism

NCT ID: NCT01685307

Last Updated: 2012-09-14

Study Results

Results pending

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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Recruitment Status

UNKNOWN

Clinical Phase

NA

Total Enrollment

48 participants

Study Classification

INTERVENTIONAL

Study Start Date

2012-02-29

Brief Summary

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Few is known on meat protein digestibility in humans and the impact of cooking process, while excessive intake of processed meat has been suggested to increase the risk of colorectal cancer.

This study aims to measure in vivo in humans the real digestibility of beef meat proteins depending 2 cooking processes, using ileal tubes and stable isotopes.

Detailed Description

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Conditions

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Physiology Digestive Tract Heating Process

Keywords

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ileal digestibility metabolism stable isotopes

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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intense cooking process

Test meal: 150g of beef cooked at intense temperature. Beef proteins are intrinsically labelled with 15 N protein

Group Type EXPERIMENTAL

Test meal

Intervention Type DIETARY_SUPPLEMENT

test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

mild cooking process

Test meal: 150 g of beef cooked at moderate intensity. Beef proteins are intrinsically labeled with 15N.

Group Type EXPERIMENTAL

Test meal

Intervention Type DIETARY_SUPPLEMENT

test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

Interventions

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Test meal

test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* Healthy
* BMI between 18 an 27
* Age between 18 and 45 years

Exclusion Criteria

* Gastrointestinal or liver pathology
* Diabetes
* Pregnancy
* Vegetarian
Minimum Eligible Age

18 Years

Maximum Eligible Age

45 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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National Research Agency, France

OTHER

Sponsor Role collaborator

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

OTHER

Sponsor Role lead

Responsible Party

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Robert Benamouzig

Manager of the HNRC

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Claire Gaudichon, PhD

Role: STUDY_DIRECTOR

INRA AgroParisTech

Locations

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Centre de Recherche sur volontaires

Bobigny, , France

Site Status RECRUITING

Countries

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France

Central Contacts

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Gheorghe Airinei, MD

Role: CONTACT

Phone: 33 1 48 95 74 30

Email: [email protected]

Facility Contacts

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Gheorghe Airinei

Role: primary

References

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Oberli M, Marsset-Baglieri A, Airinei G, Sante-Lhoutellier V, Khodorova N, Remond D, Foucault-Simonin A, Piedcoq J, Tome D, Fromentin G, Benamouzig R, Gaudichon C. High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking. J Nutr. 2015 Oct;145(10):2221-8. doi: 10.3945/jn.115.216838. Epub 2015 Aug 19.

Reference Type DERIVED
PMID: 26290008 (View on PubMed)

Other Identifiers

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PRONUTRIAL

Identifier Type: -

Identifier Source: org_study_id