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Biomarkers of Meats and Potatoes Intake. (MEPO)

9 ottobre 2017 aggiornato da: 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.

Panoramica dello studio

Stato

Completato

Condizioni

Intervento / Trattamento

Descrizione dettagliata

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

Tipo di studio

Interventistico

Iscrizione (Effettivo)

12

Fase

  • Non applicabile

Criteri di partecipazione

I ricercatori cercano persone che corrispondano a una certa descrizione, chiamata criteri di ammissibilità. Alcuni esempi di questi criteri sono le condizioni generali di salute di una persona o trattamenti precedenti.

Criteri di ammissibilità

Età idonea allo studio

Da 18 anni a 70 anni (Adulto, Adulto più anziano)

Accetta volontari sani

Sì

Sessi ammissibili allo studio

Tutto

Descrizione

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.

Piano di studio

Questa sezione fornisce i dettagli del piano di studio, compreso il modo in cui lo studio è progettato e ciò che lo studio sta misurando.

Come è strutturato lo studio?

Dettagli di progettazione

  • Scopo principale: Scienza basilare
  • Assegnazione: Randomizzato
  • Modello interventistico: Assegnazione incrociata
  • Mascheramento: Separare

Armi e interventi

Gruppo di partecipanti / Arm
Intervento / Trattamento
Sperimentale: 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.
Altro: Meal sequence: 3C1A2B4D
Participants receive test meals in the sequence 3C1A2B4D
Sperimentale: 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.
Altro: Meal sequence: 2A3D4C1B
Participants receive test meals in the sequence 2A3D4C1B
Sperimentale: 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.
Altro: Meal sequence: 2D4B3A1C
Participants receive test meals in the sequence 2D4B3A1C
Sperimentale: 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.
Altro: Meal sequence: 3B2C1D4A
Participants receive test meals in the sequence 3B2C1D4A
Sperimentale: 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.
Altro: Meal sequence: 4C2B1A3D
Participants receive test meals in the sequence 4C2B1A3D
Sperimentale: 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.
Altro: Meal sequence:1B4D3C2A
Participants receive test meals in the sequence 1B4D3C2A
Sperimentale: 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.
Altro: Meal sequence:4A1C2D3B
Participants receive test meals in the sequence 4A1C2D3B
Sperimentale: 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.
Altro: Meal sequence:1D3A4B2C
Participants receive test meals in the sequence 1D3A4B2C
Sperimentale: 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.
Altro: Meal sequence: 4D3B2C1A
Participants receive test meals in the sequence 4D3B2C1A
Sperimentale: 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.
Altro: Meal sequence: 3A4C1B2D
Participants receive test meals in the sequence 3A4C1B2D
Sperimentale: 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.
Altro: Meal sequence: 1C2A3D4B
Participants receive test meals in the sequence 1C2A3D4B
Sperimentale: 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.
Altro: Meal sequence: 2B1D4A3C
Participants receive test meals in the sequence 2B1D4A3C

Cosa sta misurando lo studio?

Misure di risultato primarie

Misura del risultato
Misura Descrizione
Lasso di tempo
Urinary meat metabolites (metabolic profiling with mass spectrometry)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: 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)
Lasso di tempo: 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
Lasso di tempo: Hours 0-7
Measured by the weight of an ad libitum meal
Hours 0-7

Misure di risultato secondarie

Misura del risultato
Misura Descrizione
Lasso di tempo
Urine biomarkers of meat intake
Lasso di tempo: Hours 0-48
Targeted approach with mass spectrometry on already proposed meat biomarkers
Hours 0-48
Subjective assessment of satiety
Lasso di tempo: Hours 0-6
Assessed by visual analogue scale (VAS)
Hours 0-6
Area under the curve for glucose
Lasso di tempo: 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
Lasso di tempo: 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

Collaboratori e investigatori

Qui è dove troverai le persone e le organizzazioni coinvolte in questo studio.

Sponsor

University of Copenhagen

Studiare le date dei record

Queste date tengono traccia dell'avanzamento della registrazione dello studio e dell'invio dei risultati di sintesi a ClinicalTrials.gov. I record degli studi e i risultati riportati vengono esaminati dalla National Library of Medicine (NLM) per assicurarsi che soddisfino specifici standard di controllo della qualità prima di essere pubblicati sul sito Web pubblico.

Studia le date principali

Inizio studio (Effettivo)

15 febbraio 2015

Completamento primario (Effettivo)

30 maggio 2015

Completamento dello studio (Effettivo)

30 maggio 2015

Date di iscrizione allo studio

Primo inviato

4 ottobre 2017

Primo inviato che soddisfa i criteri di controllo qualità

9 ottobre 2017

Primo Inserito (Effettivo)

10 ottobre 2017

Aggiornamenti dei record di studio

Ultimo aggiornamento pubblicato (Effettivo)

10 ottobre 2017

Ultimo aggiornamento inviato che soddisfa i criteri QC

9 ottobre 2017

Ultimo verificato

1 ottobre 2017

Maggiori informazioni

Termini relativi a questo studio

Altri numeri di identificazione dello studio

  • H-15020401

Informazioni su farmaci e dispositivi, documenti di studio

Studia un prodotto farmaceutico regolamentato dalla FDA degli Stati Uniti

No

Studia un dispositivo regolamentato dalla FDA degli Stati Uniti

No

Queste informazioni sono state recuperate direttamente dal sito web clinicaltrials.gov senza alcuna modifica. In caso di richieste di modifica, rimozione o aggiornamento dei dettagli dello studio, contattare register@clinicaltrials.gov. Non appena verrà implementata una modifica su clinicaltrials.gov, questa verrà aggiornata automaticamente anche sul nostro sito web .

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