Bioavailability of Pea Protein in Young and Old Volunteers
NCT ID: NCT06381869
Last Updated: 2024-04-24
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
30 participants
INTERVENTIONAL
2019-01-10
2019-06-13
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
OTHER
NONE
Study Groups
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Young volunteers
Volunteers under 30 years old
Pea protein (NUTRALYS ® S85 plus) in water
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) in water containing 0,41 g of tested protein/kg of body weight.
Pea protein (NUTRALYS ® S85 plus) within meal
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) within a meal containing 0,41 g of tested protein/kg of body weight.
Whey protein in water
After selection and randomization, the subjects will consume per os whey protein in water containing 0,41 g of tested protein/kg of body weight.
Whey protein within meal
After selection and randomization, the subjects will consume per os whey protein within a meal containing 0,41 g of tested protein/kg of body weight.
Elderly volunteers
Volunteers over 65 years old.
Pea protein (NUTRALYS ® S85 plus) in water
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) in water containing 0,41 g of tested protein/kg of body weight.
Pea protein (NUTRALYS ® S85 plus) within meal
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) within a meal containing 0,41 g of tested protein/kg of body weight.
Whey protein in water
After selection and randomization, the subjects will consume per os whey protein in water containing 0,41 g of tested protein/kg of body weight.
Whey protein within meal
After selection and randomization, the subjects will consume per os whey protein within a meal containing 0,41 g of tested protein/kg of body weight.
Interventions
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Pea protein (NUTRALYS ® S85 plus) in water
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) in water containing 0,41 g of tested protein/kg of body weight.
Pea protein (NUTRALYS ® S85 plus) within meal
After selection and randomization, the subjects will consume per os Pea protein (NUTRALYS® S85 plus) within a meal containing 0,41 g of tested protein/kg of body weight.
Whey protein in water
After selection and randomization, the subjects will consume per os whey protein in water containing 0,41 g of tested protein/kg of body weight.
Whey protein within meal
After selection and randomization, the subjects will consume per os whey protein within a meal containing 0,41 g of tested protein/kg of body weight.
Eligibility Criteria
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Inclusion Criteria
* Body mass index (weight in kg/ height² in m²) between 22 and 28 kg/m²,
* Subjects considered to be healthy by the principal investigator doctor according to the interview, medical and clinical examination,
* Biological assessment considered compatible with participation in the study,
* Persons able to sign the informed consent,
* Persons affiliated to social security scheme.
Exclusion Criteria
* Food allergy or a contraindication to the consumption of the products tested
* Subject in a situation which, in the opinion of the investigator, could interfere with their optimal participation in the study or constitute a particular risk for the subject,
* Subject with a particular diet (vegetarians, vegans, nutritional supplements, etc.),
* Subject weighing \< 55 kg,
18 Years
85 Years
MALE
Yes
Sponsors
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Centre de Recherche en Nutrition Humaine d'Auvergne
OTHER_GOV
Université d'Auvergne
OTHER
Roquette Freres
INDUSTRY
Responsible Party
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Ruddy Richard
Director of the Nutrition Exploration Unit, Clinical professor
Locations
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Unité d'Exploration en Nutrition Centre de Recherche en Nutrition Humaine d'Auvergne
Clermont-Ferrand, , France
Countries
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Other Identifiers
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CRNHA 2018-2
Identifier Type: -
Identifier Source: org_study_id
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