Protein Source on Plasma Amino Acid Concentrations In Older Adults

NCT ID: NCT04243395

Last Updated: 2022-09-28

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 25 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2020-01-17
• Study Completion Date: 2021-12-31

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 older adults. Each participant will receive all four treatments.

Detailed Description

The 2015-2020 Dietary Guidelines for Americans (DGA) recommends how much protein-rich foods should be consumed as part of Healthy Eating Patterns. The predominant protein sources include lean meats, poultry, and eggs, along with nuts, seeds, and soy products (dairy is a separate category). Ounce-equivalent (oz-eq) is used as a standard unit of measure among these protein sources. One whole egg (1 oz-eq) is equal to 0.5 oz of nuts (1 oz-eq), 0.25 c (1 oz-eq) of beans, and 1 oz of lean meat (1 oz-eq). Importantly, protein quantity and quality of the foods are not considered. Consequently, consuming an oz-eq of protein foods from different sources may have different effects on an individuals' digestion, absorption, and use of the amino acids contained in proteins to build new proteins in their body (an anabolic response to feeding). Also importantly, while the current Recommended Dietary Allowance for protein (0.8 g total protein/kg/d) does not take into account the sources of protein consumed, these sources have varied essential amino acid patterns. The purpose of this study is to expand on a recent study assessing the effect of consuming ounce-equivalents of eggs versus pork, nuts, and beans on essential amino acid (EAA) substrate availability for protein anabolism in younger adults to include a cohort of older adults. Findings from this current research will allow direct comparisons of postprandial EAA substrate availability between different protein-rich food sources in a cohort of older adults (primary outcome). Subsequently, investigating postprandial responses of the same ounce-equivalents of fresh pork versus nuts, beans, and eggs on postprandial plasma essential amino acid availability in older adults will also allow for a comparison between the younger (from a study started prior to this one and still currently ongoing investigating the effect of the same ounce-equivalents of fresh pork versus nuts, beans, and eggs on postprandial plasma essential amino acid availability in adults) and older adult cohorts response to consuming different protein-rich foods (secondary outcome). This research will serve as an important resource for future DGA Committees to assess whether 'protein-ounce-equivalents' of varied protein-rich foods provide equivalent EAA substrate to promote postprandial protein synthesis in older adults, in support of dietary protein intake recommendations for younger and older adults.

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: EXPERIMENTAL

Egg

Intervention Type: OTHER

1 large whole egg

Black beans

0.5 cups of cooked black beans

Group Type: EXPERIMENTAL

Black beans

Intervention Type: OTHER

0.5 cups cooked black beans

Almonds

0.5 ounce of whole almonds

Group Type: EXPERIMENTAL

Almonds

Intervention Type: OTHER

0.5 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

0.5 oz almonds

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Male or female
• Age 55-75
• BMI 20-35 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.

Exclusion Criteria

-

• Minimum Eligible Age: 55 Years
• Maximum Eligible Age: 75 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

IRB-2019-354

Identifier Type: -

Identifier Source: org_study_id