Biomarkers of Meats and Potatoes Intake

NCT ID: NCT04548362

Last Updated: 2021-04-28

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 12 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2016-02-15
• Study Completion Date: 2016-05-30

Brief Summary

This cross-over meal study is a four-way intervention with 12 volunteers randomized at the same time to four meals with fried meats (beef, pork, chicken and amino-acid matched non-meat control) and to four meals with potato products (boiled, chips, fries, and a control with boiled white rice) to search for biomarkers of intake.

Detailed Description

In a two-dimensional, cross-over meal study, 12 healthy volunteers consumed in a randomized sequence four test meals: chicken, pork, beef, and a control made of egg white and pea. At the same time they were independently randomized to four starchy foods to be consumed together with the meats: boiled potatoes, fried potatoes, potato crisps or boiled white rice. Fasting and postprandial urine samples were collected to cover 48 h after each meal and samples were profiled by untargeted LC-ESI-qTOF-MS metabolomics. The profiles following the meal challenges were explored by univariate and multivariate analyses and single and combined markers of intake identified chemically by MS/MS fragmentation experiments and statistically by ROC curves and error rates as well as FDR statistics.

Conditions

Nutrition Disorders

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: FACTORIAL
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: NONE

Study Groups

Meat meals

This arm contains a 4-way cross-over intervention study with meats

Group Type: EXPERIMENTAL

Meat arm

Intervention Type: OTHER

Randomised sequence of pork, beef, chicken meat, and an egg white/pea combination

Starchy meals

This arm contains a 4-way cross-over intervention study with

Group Type: EXPERIMENTAL

Starchy foods arm

Intervention Type: OTHER

Randomised sequence of boiled potato, fried potato, potato crisps, and boiled white rice

Interventions

Meat arm

Randomised sequence of pork, beef, chicken meat, and an egg white/pea combination

Intervention Type: OTHER

Starchy foods arm

Randomised sequence of boiled potato, fried potato, potato crisps, and boiled white rice

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• healthy

Exclusion Criteria

• non-pregnant, no abuse of alcohol or drugs, no chronic medication except p-pills

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 70 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Professor Lars Ove Dragsted

OTHER

Sponsor Role: lead

Responsible Party

Professor Lars Ove Dragsted

Professor

Responsibility Role: SPONSOR_INVESTIGATOR

Principal Investigators

Catalina Cuparencu, PhD

Role: STUDY_DIRECTOR

University of Copenhagen

Locations

Lars Dragsted

Frederiksberg, , Denmark

Countries

Denmark

References

Zhou X, Ulaszewska MM, Cuparencu C, De Gobba C, Vazquez-Manjarrez N, Gurdeniz G, Chen J, Mattivi F, Dragsted LO. Urine Metabolome Profiling Reveals Imprints of Food Heating Processes after Dietary Intervention with Differently Cooked Potatoes. J Agric Food Chem. 2020 Jun 3;68(22):6122-6131. doi: 10.1021/acs.jafc.0c01136. Epub 2020 May 8.

Reference Type: BACKGROUND

PMID: 32338001 (View on PubMed)

Cuparencu C, Rinnan A, Dragsted LO. Combined Markers to Assess Meat Intake-Human Metabolomic Studies of Discovery and Validation. Mol Nutr Food Res. 2019 Sep;63(17):e1900106. doi: 10.1002/mnfr.201900106. Epub 2019 Jun 13.

Reference Type: RESULT

PMID: 31141834 (View on PubMed)

Other Identifiers

H-150204011H

Identifier Type: -

Identifier Source: org_study_id