Impact of Cooking Process on Meat Protein Digestion and Metabolism
Few is known on meat protein digestibility in humans and the impact of cooking process, while excessive intake of processed meat has been suggested to increase the risk of colorectal cancer.
This study aims to measure in vivo in humans the real digestibility of beef meat proteins depending 2 cooking processes, using ileal tubes and stable isotopes.
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Anticipated)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Contact
Study Contact
- Name: Gheorghe Airinei, MD
- Phone Number: 33 1 48 95 74 30
- Email: gheorghe.airinei@avc.aphp.fr
Study Locations
-
-
-
Bobigny, France, 93
- Recruiting
- Centre de Recherche sur Volontaires
-
Contact:
- Gheorghe Airinei
- Phone Number: 33 1 48 95 53 34
- Email: gheorghe.airinei@avc.aphp.fr
-
Principal Investigator:
- Robert Benamouzig, MD, PhD
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Healthy
- BMI between 18 an 27
- Age between 18 and 45 years
Exclusion Criteria:
- Gastrointestinal or liver pathology
- Diabetes
- Pregnancy
- Vegetarian
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: intense cooking process
Test meal: 150g of beef cooked at intense temperature.
Beef proteins are intrinsically labelled with 15 N protein
|
test meal is 150 g of beef cooked either at moderate or high intensity.
Proteins are intrinsically labelled with 15N.
|
|
Experimental: mild cooking process
Test meal: 150 g of beef cooked at moderate intensity.
Beef proteins are intrinsically labeled with 15N.
|
test meal is 150 g of beef cooked either at moderate or high intensity.
Proteins are intrinsically labelled with 15N.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
protein digestibility
Time Frame: single measure
|
From ileal recovery of the ingested tracer during 8 h after the meal
|
single measure
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
nitrogen metabolism
Time Frame: single measure
|
Distribution of dietary nitrogen throug metabolic pools
|
single measure
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Study Director: Claire Gaudichon, PhD, INRA AgroParisTech
Publications and helpful links
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Other Study ID Numbers
Other Study ID Numbers
- PRONUTRIAL
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.
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