Protein Source on Plasma Amino Acid Concentrations

NCT ID: NCT03649568

Last Updated: 2020-07-16

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 30 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2018-08-24
• Study Completion Date: 2020-03-31

Brief Summary

This study will determine the effect of the same ounce-equivalents of fresh pork versus nuts, beans, and eggs on postprandial plasma essential amino acid availability in adults. Each participant will receive all four treatments.

Detailed Description

The 2015-2020 Dietary Guidelines for Americans stipulates how much Protein Foods should be consumed per day and per week as part of a Healthy U.S.-Style Eating Pattern. The predominant protein sources include lean meats, poultry, and eggs, however, nuts, seeds, and soy products are also included. Ounce-equivalents (oz-eq) are used as a standard unit of measure to compare animal to non-animal protein sources. One oz-eq of lean meat (1 oz) is equal to 0.5 oz of nuts (1 oz-eq), 0.25 cups (1 oz-eq) of beans, and one whole egg (1 oz-eq). One limitation of this unit of measure is that the protein quantity and quality of the foods are not considered. For example, 1 oz-eq of pork loin contains ~7 g of dietary protein whereas 1 oz-eq of almonds contains 3 g of protein. Consequently, consuming an oz-eq portion of protein foods from different sources could have different effects on the anabolic response to feeding. The purpose of this study is to assess the effect of consuming ounce equivalent portions of fresh pork versus nuts, beans, and eggs on essential amino acid substrate availability for protein anabolism. While it would seem intuitive that this research would show that higher protein intakes from pork and egg will lead to higher plasma essential amino acid responses, this research is paramount to addressing the shortcoming of using oz-eq to achieve the Dietary Guidelines for Americans recommendations for Protein Foods. This research will serve as an important resource for future Dietary Guidelines Advisory Committees to reevaluate the appropriateness of equating animal- and plant-based Protein Foods on the current ounce-equivalent basis.

Conditions

Protein Deposition

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: DIAGNOSTIC
• Blinding Strategy: DOUBLE

Study Groups

Pork

1 ounce lean pork

Group Type: EXPERIMENTAL

Pork

Intervention Type: OTHER

1 oz lean pork

Egg

1 large whole egg

Group Type: ACTIVE_COMPARATOR

Egg

Intervention Type: OTHER

1 large whole egg

Black beans

0.5 cups cooked black beans

Group Type: EXPERIMENTAL

Black beans

Intervention Type: OTHER

0.5 cups cooked black beans

Almonds

1 ounce almonds

Group Type: EXPERIMENTAL

Almonds

Intervention Type: OTHER

1 oz almonds

Interventions

Pork

1 oz lean pork

Intervention Type: OTHER

Egg

1 large whole egg

Intervention Type: OTHER

Black beans

0.5 cups cooked black beans

Intervention Type: OTHER

Almonds

1 oz almonds

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Male or female
• Age 25-39
• BMI 25-35 kg∙m-2
• Weight stable (± 4.5 kg) 3 months pre-study
• Not acutely ill
• Not diabetic
• Not pregnant or lactating
• Not currently (or within 3 months pre-study) following a vigorous exercise regimen
• Non-smoking
• Willing to consume study foods and travel to testing facilities.

• Minimum Eligible Age: 25 Years
• Maximum Eligible Age: 39 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Purdue University

OTHER

Sponsor Role: lead

Responsible Party

Wayne Campbell

Principal Investigator

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Wayne W Campbell, PhD

Role: PRINCIPAL_INVESTIGATOR

Purdue University

Locations

Purdue University

West Lafayette, Indiana, United States

Countries

United States

Other Identifiers

1804020520

Identifier Type: -

Identifier Source: org_study_id