Technological Processes on Quality of Meat

NCT ID: NCT02157805

Last Updated: 2014-06-06

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 10 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2013-08-31
• Study Completion Date: 2014-01-31

Brief Summary

This project aims to assess the impact of technological processes of meat, as cooking conditions, on amino acid bioavailability and protein metabolism. The hypothesis is that, even if meat is considered as a good provider of fast proteins and so could be useful to prevent sarcopenia in aged people, the manner it is cooked can change its digestion rate and amino acids bioavailability for muscle synthesis.

Detailed Description

Beef meat, whose proteins were intrinsically labelled with 15 N, was previously obtained by infusing 15N ammonium sulphate during 50 days in the rumen of an heifer. Two different cooking conditions have been applied to this meat (5 min at 55°C vs 30 min at 90°C). Ten healthy elderly volunteers will test each processed meat according to a cross-over design, during 2 different metabolic studies separated by at least 2 weeks. Volunteers will be submitted to a diet controlled for its protein content, for 4 days (1.2 g protein/kg/day) before each metabolic investigation.

On the 2 days of metabolic investigations, after an overnight fast, blood samples will be collected for basal measurements. Then the subjects will be perfused with L-[1-13C] leucine for 9h30 hours, during which expired gas and blood samples will be regularly taken, and CO2 production measured. The volunteers will be asked to eat a 130 g beef meat 2.5h after the onset of the perfusion. Isotopic enrichments in expired gas, in plasma alpha-cetoiscaproate and in free leucine will be measured to determine whole body amino acids fluxes (oxidation, protein synthesis and proteolysis). 15N enrichments of leucine will allow splanchnic extraction measurement.

Conditions

Sarcopenia

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: PREVENTION
• Blinding Strategy: NONE

Study Groups

rare beef meat

beef meat cooked during 5 minutes at 55°C

Group Type: ACTIVE_COMPARATOR

beef meat

Intervention Type: OTHER

Meat cooking conditions

1. st condition : beef meat cooked during 5 minutes at 55°C

2. nd condition : beef meat cooked during 30 minutes à 90°C

well cook beef meat

beef meat cooked during 30 minutes à 90°C

Group Type: ACTIVE_COMPARATOR

beef meat

Intervention Type: OTHER

Meat cooking conditions

1. st condition : beef meat cooked during 5 minutes at 55°C

2. nd condition : beef meat cooked during 30 minutes à 90°C

Interventions

beef meat

Meat cooking conditions

1. st condition : beef meat cooked during 5 minutes at 55°C

2. nd condition : beef meat cooked during 30 minutes à 90°C

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Male
• Age > 70
• Body mass index 21 < BMI < 28 kg/m2
• Affiliated to National Health Insurance
• Subject giving his written informed consent
• Subject considered as normal after clinical and medical examinations

Exclusion Criteria

• Positive serologies to HIV or HCV, or abnormal laboratory tests
• Previous medical and/or surgery judged by the investigator as incompatible with this study
• Person who doesn't eat beef or only if prepared according to religious rite
• Person wearing a removable denture or suffering of dry mouth syndrome
• Regular medication with glucocorticoids
• Intense sports activity > 7h/week
• Heavy alcohol consumption
• Being under someone's supervision
• Refusal to be registered on the National Volunteers Data file
• Being in exclusion on the National Volunteers Data file

• Minimum Eligible Age: 70 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Centre de Recherche en Nutrition Humaine d'Auvergne

OTHER_GOV

Sponsor Role: collaborator

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

OTHER

Sponsor Role: lead

Responsible Party

Yves Boirie

PU-PH

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Yves Boirie, Md-PhD

Role: PRINCIPAL_INVESTIGATOR

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

Locations

Centre de Recherche en Nutrition Humaine

Clermont-Ferrand, Auvergne, France

Countries

France

References

Buffiere C, Gaudichon C, Hafnaoui N, Migne C, Scislowsky V, Khodorova N, Mosoni L, Blot A, Boirie Y, Dardevet D, Sante-Lhoutellier V, Remond D. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done. Am J Clin Nutr. 2017 Nov;106(5):1257-1266. doi: 10.3945/ajcn.117.158113. Epub 2017 Sep 13.

Reference Type: DERIVED

PMID: 28903955 (View on PubMed)

Other Identifiers

2013-A00020-45

Identifier Type: REGISTRY

Identifier Source: secondary_id

AU1024

Identifier Type: -

Identifier Source: org_study_id