Investigating the Effects of Beef Consumption on Cognitive and Brain Health
NCT ID: NCT06690892
Last Updated: 2025-10-14
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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RECRUITING
NA
240 participants
INTERVENTIONAL
2025-09-22
2027-12-31
Brief Summary
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* Does eating more beef lead to higher scores on cognitive tests and better quality of life?
* Does eating more beef lead to better brain function?
Researchers will compare participants in the experimental group (participants who will eat 25 ounces of beef every week during the dietary intervention) to control participants (participants who will eat 5 ounces of beef every week during the dietary intervention).
Participants will:
* Be instructed to prepare and consume ready-to-eat beef meals along with their regular diet and not eat any more beef other than what they are given
* Visit the study facilities once every week to pick up ready-to-eat beef meals; and complete a brief survey every week to track their consumption of the provided beef meals, and a dietary survey every 4 weeks
* Visit the study facilities before and after the 12-week of intervention period for researchers to study them
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Detailed Description
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The study will consist of two groups of participants: experimental and control. Participants from both groups will take part in a 12-week dietary intervention. Throughout the intervention, participants in the experimental group will receive 5 portions of ready-to-eat lean beef in frozen packages every week; and consume 5 portions per week. Each serving of ready-to-eat beef for the experimental group will weigh 5-ounces. Participants in the control group will also receive 5 portions of ready-to-eat lean beef in frozen packages every week; and consume 5 portions per week. Each serving of ready-to-eat beef for the control group will weigh 1-ounce. Study compliance will be evaluated through weekly surveys about beef consumption.
In addition, all participants will complete pre- and post-intervention assessments:
* MRI scan, including structural and functional brain imaging
* a comprehensive questionnaire battery evaluating cognitive and psychological measures
* neuropsychological tasks
* a blood draw
Conditions
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Study Design
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RANDOMIZED
PARALLEL
BASIC_SCIENCE
TRIPLE
Study Groups
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Experimental Group
The experimental group will participate in the 12-week beef dietary intervention study. Participants will be provided with 5 portions of ready-to-eat beef in frozen packages per week, and consume 5 portions per week. Each portion of beef provided to this group will weigh 5 ounces.
Ready-to-eat beef in frozen, 5-oz packages
The dietary intervention lasts 12 weeks for each individual. Participants in the experimental group will receive this intervention. Each participant will acquire 5 portions of ready-to eat beef in frozen packages per week, and consume 5 portions per week (1 portion of sirloin cap steak strips, 1 portion of shredded chuck roast, 1 portion of petite shoulder medallions, and 2 portions of ground beef crumbles); each portion of ready-to-eat beef in this intervention will weigh 5 ounces.
Control Group
The control group will participate in the 12-week beef dietary intervention. Participants will be provided with 5 portions of ready-to-eat beef in frozen packages per week, and consume 5 portions per week. Each portion of beef provided to this group will weigh 1 ounce.
Ready-to-eat beef in frozen, 1-oz packages
The dietary intervention lasts 12 weeks for each individual. Participants in the control group will receive this intervention. Each participant will acquire 5 portions of ready-to eat beef in frozen packages per week, and consume 5 portions per week (1 portion of sirloin cap steak strips, 1 portion of shredded chuck roast, 1 portion of petite shoulder medallions, and 2 portions of ground beef crumbles); each portion of ready-to-eat beef in this intervention will weigh 1 ounce.
Interventions
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Ready-to-eat beef in frozen, 5-oz packages
The dietary intervention lasts 12 weeks for each individual. Participants in the experimental group will receive this intervention. Each participant will acquire 5 portions of ready-to eat beef in frozen packages per week, and consume 5 portions per week (1 portion of sirloin cap steak strips, 1 portion of shredded chuck roast, 1 portion of petite shoulder medallions, and 2 portions of ground beef crumbles); each portion of ready-to-eat beef in this intervention will weigh 5 ounces.
Ready-to-eat beef in frozen, 1-oz packages
The dietary intervention lasts 12 weeks for each individual. Participants in the control group will receive this intervention. Each participant will acquire 5 portions of ready-to eat beef in frozen packages per week, and consume 5 portions per week (1 portion of sirloin cap steak strips, 1 portion of shredded chuck roast, 1 portion of petite shoulder medallions, and 2 portions of ground beef crumbles); each portion of ready-to-eat beef in this intervention will weigh 1 ounce.
Eligibility Criteria
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Inclusion Criteria
* Stated willingness to comply with all study procedures and lifestyle considerations and availability for the duration of the study
* Males and females; Age 19-24
* Willingness to adhere to the ready-to-eat beef intervention regimen
* Enrolled at University of Nebraska-Lincoln
* BMI between 18.5 and 39.9
* Not pregnant or nursing
* No history of cognitive or metabolic diseases indicated by diagnosis, including neurodegenerative disease, stroke, Type 1 and 2 diabetes, metabolic syndrome, cardiovascular disease, liver disease, kidney disease, and cancer
* No history of eating or anxiety disorders
* Willing to discontinue dietary supplement use throughout the duration of the study, if they are consuming supplement at the time of the registration
* No known contraindication to MRI scans as determined by the MRI screening survey questions
Exclusion Criteria
* Known intolerance or allergy to beef
* Current use of nicotine products, including vaping
* Previous use of nicotine products, including vaping, within the recent 6 months at the time of pre-screening
19 Years
24 Years
ALL
Yes
Sponsors
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National Cattlemen's Beef Association
INDUSTRY
University of Nebraska Lincoln
OTHER
Responsible Party
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Principal Investigators
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Aron Barbey, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Nebraska Lincoln
Locations
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University of Nebraska-Lincoln
Lincoln, Nebraska, United States
Countries
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Central Contacts
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Facility Contacts
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References
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Zhang H, Hardie L, Bawajeeh AO, Cade J. Meat Consumption, Cognitive Function and Disorders: A Systematic Review with Narrative Synthesis and Meta-Analysis. Nutrients. 2020 May 24;12(5):1528. doi: 10.3390/nu12051528.
Hepsomali P, Groeger JA. Diet and general cognitive ability in the UK Biobank dataset. Sci Rep. 2021 Jun 3;11(1):11786. doi: 10.1038/s41598-021-91259-3.
Other Identifiers
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23404
Identifier Type: -
Identifier Source: org_study_id
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