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Biomarkers of Meats and Potatoes Intake. (MEPO)

9 octobre 2017 mis à jour par: Professor Lars Ove Dragsted, University of Copenhagen

Biomarkers of Meats and Potatoes Intake: a Meal Study in Healthy Men and Women - the MEPO Study.

The discovery of biomarkers for the intake of meats and potatoes is needed for an accurate assessment of the intake of these foods. Twelve healthy subjects were enrolled in a controlled, cross-over meal study, randomized by a Latin square design. The test meals contained 1) beef, pork, chicken and a control meal for the meats and 2) french fries, boiled potatoes, chips and a control for the potato meals. A standardized diet was provided during sample collection. Blood and urine samples were collected up to 48h primarily for untargeted metabolomic profiling. Blood was further collected to study the effect of the meals on insulin and glycemic responses. Effects on satiety were measured by VAS and an ad libitum lunch following the test meals.

Aperçu de l'étude

Statut

Complété

Les conditions

Intervention / Traitement

Description détaillée

Protein-rich diets improve body weight regulations and are thus believed to play a key role in combating the global obesity epidemic. Protein-rich diets are generally high in meats, some of which have become controverted enough to be considered disease-promoting foods despite their nutritional richness. The degree at which associations with disease differs from causality is however not entirely known.

Assessment of food intake currently relies on food frequency questionnaires (FFQ), 24h recall and dietary records, all of which are self-reporting methods known to be subject to bias and inaccuracy. Biomarkers of food intake emerged thus within the past years to complement the conventional tools as objective measurements of food intake, drawn from biological samples. Several biomarkers of meat consumption have been proposed, however none is currently accepted and used as biomarker(s) of meat intake and none is able to differentiate between the different types of meat.

In the modern diet, meats are very often served with potatoes. To our knowledge, biomarkers of potato intake have not been thoroughly reported in the literature. Different cooking methods were shown to potentially influence the content of bioactive constituents of vegetables, their glycemic index, as well as subsequent energy intake. High heat cooking additionally yields the formation of potentially toxic compounds such as advanced glycation endproducts (AGEs) that were shown to contribute to insulin resistance and type 2 diabetes. In this line, biomarkers of potatoes as such as well as biomarkers to differentiate between different cooking methods would be of great importance in advancing the understanding of nutritional science.

Primary objectives:

  1. To identify acute biomarkers of general meat intake by untargeted metabolomics
  2. To explore the changes in the metabolome as a result of acute exposure to three types of meat and identify meat-specific biomarkers of intake
  3. To identify biomarkers of acute potato intake by untargeted metabolomics
  4. To identify biomarkers that can differentiate between three types of cooking methods
  5. To investigate the effect of the interaction between meat on potatoes on satiety, assessed by registration of intake from an ad libitum meal

Secondary objectives:

  1. To validate already known biomarkers of meat intake by targeted metabolomics
  2. To investigate the effect of the interaction between meat and potatoes on satiety, assessed by visual analogue scales
  3. To investigate the effect of the interaction between meat and potatoes on glucose and insulin responses

Type d'étude

Interventionnel

Inscription (Réel)

12

Phase

  • N'est pas applicable

Critères de participation

Les chercheurs recherchent des personnes qui correspondent à une certaine description, appelée critères d'éligibilité. Certains exemples de ces critères sont l'état de santé général d'une personne ou des traitements antérieurs.

Critère d'éligibilité

Âges éligibles pour étudier

18 ans à 70 ans (Adulte, Adulte plus âgé)

Accepte les volontaires sains

Oui

Sexes éligibles pour l'étude

Tout

La description

Inclusion Criteria:

  • BMI < 30 kg/m2
  • Eating and tolerating meat, egg, pea, rice, and potatoes
  • No current chronic or infectious disease
  • No medication (oral contraceptive pill and mild antidepressants is allowed)
  • No dietary supplements
  • Did not use antibiotics in the 6 previous months

Exclusion Criteria:

  • Any condition that makes the project responsible researcher to doubt the feasibility of the volunteer's participation
  • Pregnant or lactating women
  • Smoking (12 months of non-smoking is allowed)
  • Vegan or vegetarian
  • Have or have had a drug addiction
  • Blood donations within three months before participating in the current trial or participation in other scientific experiments
  • Alcohol consumption higher than the Danish Health Authority recommendation of 7 or 14 drinks/week for women and men, respectively.

Plan d'étude

Cette section fournit des détails sur le plan d'étude, y compris la façon dont l'étude est conçue et ce que l'étude mesure.

Comment l'étude est-elle conçue ?

Détails de conception

  • Objectif principal: Science basique
  • Répartition: Randomisé
  • Modèle interventionnel: Affectation croisée
  • Masquage: Seul

Armes et Interventions

Groupe de participants / Bras
Intervention / Traitement
Expérimental: Meal sequence: 3C1A2B4D

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 3C1A2B4D.
Autre: Meal sequence: 3C1A2B4D
Participants receive test meals in the sequence 3C1A2B4D
Expérimental: Meal sequence: 2A3D4C1B

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 2A3D4C1B.
Autre: Meal sequence: 2A3D4C1B
Participants receive test meals in the sequence 2A3D4C1B
Expérimental: Meal sequence: 2D4B3A1C

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 2D4B3A1C.
Autre: Meal sequence: 2D4B3A1C
Participants receive test meals in the sequence 2D4B3A1C
Expérimental: Meal sequence: 3B2C1D4A

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 3B2C1D4A.
Autre: Meal sequence: 3B2C1D4A
Participants receive test meals in the sequence 3B2C1D4A
Expérimental: Meal sequence: 4C2B1A3D

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 4C2B1A3D.
Autre: Meal sequence: 4C2B1A3D
Participants receive test meals in the sequence 4C2B1A3D
Expérimental: Meal sequence:1B4D3C2A

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 1B4D3C2A.
Autre: Meal sequence:1B4D3C2A
Participants receive test meals in the sequence 1B4D3C2A
Expérimental: Meal sequence:4A1C2D3B

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 4A1C2D3B.
Autre: Meal sequence:4A1C2D3B
Participants receive test meals in the sequence 4A1C2D3B
Expérimental: Meal sequence:1D3A4B2C

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 1D3A4B2C.
Autre: Meal sequence:1D3A4B2C
Participants receive test meals in the sequence 1D3A4B2C
Expérimental: Meal sequence: 4D3B2C1A

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 4D3B2C1A.
Autre: Meal sequence: 4D3B2C1A
Participants receive test meals in the sequence 4D3B2C1A
Expérimental: Meal sequence: 3A4C1B2D

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 3A4C1B2D.
Autre: Meal sequence: 3A4C1B2D
Participants receive test meals in the sequence 3A4C1B2D
Expérimental: Meal sequence: 1C2A3D4B

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 1C2A3D4B.
Autre: Meal sequence: 1C2A3D4B
Participants receive test meals in the sequence 1C2A3D4B
Expérimental: Meal sequence: 2B1D4A3C

In this study, each participant was randomized to a sequence of the 4 meat meals and to a sequence of the 4 potato meals. The four meat meals consist of a beef meal, a pork meal, a chicken meal or a control meal (1-4). The four potato meals consist of french fries, chips, boiled potatoes or rice (A-D). The test meal consists of one meat meal that was served together with a potato meal. Four different test meals were served in four interventions, separated by a washout period of minimum 12 days. Six hours after the test meal an ad libitum meal was served, consisting of vegetable stew with pasta.

Each participants randomized to this arm is exposed to 4 test meals in the order 2B1D4A3C.
Autre: Meal sequence: 2B1D4A3C
Participants receive test meals in the sequence 2B1D4A3C

Que mesure l'étude ?

Principaux critères de jugement

Mesure des résultats
Description de la mesure
Délai
Urinary meat metabolites (metabolic profiling with mass spectrometry)
Délai: Hours 0-48
Explorative approach to discover biomarkers of general meat intake and to differentiate between different types of meat
Hours 0-48
Plasma meat metabolites (metabolic profiling with mass spectrometry)
Délai: Hours 0-48
Explorative approach to discover biomarkers related to general meat intake and/or specific types of meat
Hours 0-48
Urinary potato metabolites (metabolic profiling with mass spectrometry)
Délai: Hours 0-48
Explorative approach to discover biomarkers of general potato intake and to differentiate between different cooking methods
Hours 0-48
Plasma potato metabolites (metabolic profiling with mass spectrometry)
Délai: Hours 0-48
Explorative approach to discover biomarkers related to general potato intake and/or related to different cooking methods
Hours 0-48
Objective assessment of satiety
Délai: Hours 0-7
Measured by the weight of an ad libitum meal
Hours 0-7

Mesures de résultats secondaires

Mesure des résultats
Description de la mesure
Délai
Urine biomarkers of meat intake
Délai: Hours 0-48
Targeted approach with mass spectrometry on already proposed meat biomarkers
Hours 0-48
Subjective assessment of satiety
Délai: Hours 0-6
Assessed by visual analogue scale (VAS)
Hours 0-6
Area under the curve for glucose
Délai: Minutes 0-180
Glucose is measure at 0, 45, 90, 120, and 180 min after the test meal and the area is determined by the trapezoid method.
Minutes 0-180
Area under the curve for insulin
Délai: Minutes 0-180
Insulin is measure at 0, 45, 90, 120, and 180 min after the test meal and the area is determined by the trapezoid method.
Minutes 0-180

Collaborateurs et enquêteurs

C'est ici que vous trouverez les personnes et les organisations impliquées dans cette étude.

Parrainer

University of Copenhagen

Dates d'enregistrement des études

Ces dates suivent la progression des dossiers d'étude et des soumissions de résultats sommaires à ClinicalTrials.gov. Les dossiers d'étude et les résultats rapportés sont examinés par la Bibliothèque nationale de médecine (NLM) pour s'assurer qu'ils répondent à des normes de contrôle de qualité spécifiques avant d'être publiés sur le site Web public.

Dates principales de l'étude

Début de l'étude (Réel)

15 février 2015

Achèvement primaire (Réel)

30 mai 2015

Achèvement de l'étude (Réel)

30 mai 2015

Dates d'inscription aux études

Première soumission

4 octobre 2017

Première soumission répondant aux critères de contrôle qualité

9 octobre 2017

Première publication (Réel)

10 octobre 2017

Mises à jour des dossiers d'étude

Dernière mise à jour publiée (Réel)

10 octobre 2017

Dernière mise à jour soumise répondant aux critères de contrôle qualité

9 octobre 2017

Dernière vérification

1 octobre 2017

Plus d'information

Termes liés à cette étude

Autres numéros d'identification d'étude

  • H-15020401

Informations sur les médicaments et les dispositifs, documents d'étude

Étudie un produit pharmaceutique réglementé par la FDA américaine

Non

Étudie un produit d'appareil réglementé par la FDA américaine

Non

Ces informations ont été extraites directement du site Web clinicaltrials.gov sans aucune modification. Si vous avez des demandes de modification, de suppression ou de mise à jour des détails de votre étude, veuillez contacter register@clinicaltrials.gov. Dès qu'un changement est mis en œuvre sur clinicaltrials.gov, il sera également mis à jour automatiquement sur notre site Web .

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