Role of the Protein Matrix in the Anabolic Response to a Ground Beef Patty as Opposed to the Impossible (Vegi-) Burger

NCT ID: NCT05197140

Last Updated: 2024-08-05

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 33 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2022-05-01
• Study Completion Date: 2022-11-03

Brief Summary

Several of the investigator's recent studies have shown that all dietary proteins are not equal when it comes to making proteins in human bodies. Generally, foods made from animal muscle tissue are much more efficient at making new proteins in the body that those from plant sources. This study will measure the amount of protein growth in participants after consuming either one beef patty, one vegi-burger, or two vegi-burgers. By using stable isotope infusions and collecting blood and leg muscle samples, the investigator's lab can determine the rate of muscle metabolism that happens after a participant eats a protein-containing food. The investigator wants to determine if the vegi-burger is as efficient as the beef patty at creating proteins in a participants. The investigator will measure this metabolism over a 10-hour period, with the food being eaten at the 4 hour mark. The investigator plans to perform this procedure on up to 8 participants per food option (24 total).

Detailed Description

According to the USDA Economic Research Service Food Availability Data, beef consumption has been on a general decline for the past 40 years, with current per capita consumption approximately 35% lower in 2020 than in 1980. Some of this decline over the past few years can be attributed to politically motivated claims that carbon emissions from cattle represent a major threat to the global environment. However, the major reason for declining beef consumption is the widely promulgated claim that beef is unhealthy. The hamburger in particular has become a poster child for the notion that beef consumption is responsible for the increasing occurrence of obesity in the United States. The trend of decreasing beef consumption due to perceived health concerns, particularly obesity and associated health problems, has led major fast-food chains such as Burger King and McDonalds, to offer vegetarian burgers as healthy alternatives to the traditional beef burger. However, examination of the components of the macronutrient matrix of a typical vegetarian burger gives reason to question the health benefits as compared to a traditional beef patty-hamburger.

Conditions

Protein Metabolism

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

4 ounce beef patty

Subjects consume one beef patty of 4 ounces of cooked meat.

Group Type: ACTIVE_COMPARATOR

food: cooked 85% lean ground beef

Intervention Type: OTHER

see arm description

4 ounce vegetarian burger

Subjects consume one patty of 4 ounces of cooked vegetarian product.

Group Type: EXPERIMENTAL

food: Impossible Burger (R)

Intervention Type: OTHER

see arm description

2x 4 ounce vegetarian burger

Subjects consume two patties of 4 ounces of cooked vegetarian product.

Group Type: EXPERIMENTAL

food: Impossible Burger (R)

Intervention Type: OTHER

see arm description

Interventions

food: cooked 85% lean ground beef

see arm description

Intervention Type: OTHER

food: Impossible Burger (R)

see arm description

Intervention Type: OTHER

Other Intervention Names

hamburger; Impossible Burger (R)

Eligibility Criteria

Inclusion Criteria

• Ages 18 - 40 yrs.
• Body Mass Index of 20-32 inclusive

Exclusion Criteria

• Unwilling to eat animal proteins
• History of diabetes that requires medication for control of blood glucose
• History of malignancy or chemo/radiation therapy in the 6 months prior to enrollment
• History of gastrointestinal bypass/reduction surgery (Lapband, gastric sleeve, etc.)
• Pregnant females
• Hemoglobin less than 12 g/dL at screening
• Platelets less than 150,000 at screening
• Subjects who cannot refrain from using protein or amino acid supplements for 7 days prior to Visit 3
• Concomitant use of oral or injectable corticosteroids
• Concomitant use of testosterone, IGF-1, or similar anabolic agent
• Any other disease or condition that would place the subject at increased risk of harm if they were to participate, at the discretion of the study physician

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 40 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Arkansas

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Locations

UAMS Center on Aging

Little Rock, Arkansas, United States

Countries

United States

References

Church DD, Hirsch KR, Kviatkovsky SA, Matthews JJ, Ferrando AA, Azhar G, Wolfe RR. The anabolic response to a ground beef patty and soy-based meat alternative: a randomized controlled trial. Am J Clin Nutr. 2024 Nov;120(5):1085-1092. doi: 10.1016/j.ajcnut.2024.08.030. Epub 2024 Aug 31.

Reference Type: DERIVED

PMID: 39222687 (View on PubMed)

Provided Documents

Document Type: Study Protocol and Statistical Analysis Plan

View Document

Other Identifiers

273554

Identifier Type: -

Identifier Source: org_study_id