Ta strona została przetłumaczona automatycznie i dokładność tłumaczenia nie jest gwarantowana. Proszę odnieść się do angielska wersja za tekst źródłowy.

Biomarkers of Meats and Potatoes Intake. (MEPO)

9 października 2017 zaktualizowane przez: 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.

Przegląd badań

Status

Zakończony

Warunki

Interwencja / Leczenie

Szczegółowy opis

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

Typ studiów

Interwencyjne

Zapisy (Rzeczywisty)

12

Faza

  • Nie dotyczy

Kryteria uczestnictwa

Badacze szukają osób, które pasują do określonego opisu, zwanego kryteriami kwalifikacyjnymi. Niektóre przykłady tych kryteriów to ogólny stan zdrowia danej osoby lub wcześniejsze leczenie.

Kryteria kwalifikacji

Wiek uprawniający do nauki

18 lat do 70 lat (Dorosły, Starszy dorosły)

Akceptuje zdrowych ochotników

Tak

Płeć kwalifikująca się do nauki

Wszystko

Opis

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 studiów

Ta sekcja zawiera szczegółowe informacje na temat planu badania, w tym sposób zaprojektowania badania i jego pomiary.

Jak projektuje się badanie?

Szczegóły projektu

  • Główny cel: Podstawowa nauka
  • Przydział: Randomizowane
  • Model interwencyjny: Zadanie krzyżowe
  • Maskowanie: Pojedynczy

Broń i interwencje

Grupa uczestników / Arm
Interwencja / Leczenie
Eksperymentalny: 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.
Inny: Meal sequence: 3C1A2B4D
Participants receive test meals in the sequence 3C1A2B4D
Eksperymentalny: 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.
Inny: Meal sequence: 2A3D4C1B
Participants receive test meals in the sequence 2A3D4C1B
Eksperymentalny: 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.
Inny: Meal sequence: 2D4B3A1C
Participants receive test meals in the sequence 2D4B3A1C
Eksperymentalny: 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.
Inny: Meal sequence: 3B2C1D4A
Participants receive test meals in the sequence 3B2C1D4A
Eksperymentalny: 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.
Inny: Meal sequence: 4C2B1A3D
Participants receive test meals in the sequence 4C2B1A3D
Eksperymentalny: 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.
Inny: Meal sequence:1B4D3C2A
Participants receive test meals in the sequence 1B4D3C2A
Eksperymentalny: 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.
Inny: Meal sequence:4A1C2D3B
Participants receive test meals in the sequence 4A1C2D3B
Eksperymentalny: 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.
Inny: Meal sequence:1D3A4B2C
Participants receive test meals in the sequence 1D3A4B2C
Eksperymentalny: 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.
Inny: Meal sequence: 4D3B2C1A
Participants receive test meals in the sequence 4D3B2C1A
Eksperymentalny: 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.
Inny: Meal sequence: 3A4C1B2D
Participants receive test meals in the sequence 3A4C1B2D
Eksperymentalny: 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.
Inny: Meal sequence: 1C2A3D4B
Participants receive test meals in the sequence 1C2A3D4B
Eksperymentalny: 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.
Inny: Meal sequence: 2B1D4A3C
Participants receive test meals in the sequence 2B1D4A3C

Co mierzy badanie?

Podstawowe miary wyniku

Miara wyniku
Opis środka
Ramy czasowe
Urinary meat metabolites (metabolic profiling with mass spectrometry)
Ramy czasowe: 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)
Ramy czasowe: 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)
Ramy czasowe: 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)
Ramy czasowe: 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
Ramy czasowe: Hours 0-7
Measured by the weight of an ad libitum meal
Hours 0-7

Miary wyników drugorzędnych

Miara wyniku
Opis środka
Ramy czasowe
Urine biomarkers of meat intake
Ramy czasowe: Hours 0-48
Targeted approach with mass spectrometry on already proposed meat biomarkers
Hours 0-48
Subjective assessment of satiety
Ramy czasowe: Hours 0-6
Assessed by visual analogue scale (VAS)
Hours 0-6
Area under the curve for glucose
Ramy czasowe: 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
Ramy czasowe: 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

Współpracownicy i badacze

Tutaj znajdziesz osoby i organizacje zaangażowane w to badanie.

Sponsor

University of Copenhagen

Daty zapisu na studia

Daty te śledzą postęp w przesyłaniu rekordów badań i podsumowań wyników do ClinicalTrials.gov. Zapisy badań i zgłoszone wyniki są przeglądane przez National Library of Medicine (NLM), aby upewnić się, że spełniają określone standardy kontroli jakości, zanim zostaną opublikowane na publicznej stronie internetowej.

Główne daty studiów

Rozpoczęcie studiów (Rzeczywisty)

15 lutego 2015

Zakończenie podstawowe (Rzeczywisty)

30 maja 2015

Ukończenie studiów (Rzeczywisty)

30 maja 2015

Daty rejestracji na studia

Pierwszy przesłany

4 października 2017

Pierwszy przesłany, który spełnia kryteria kontroli jakości

9 października 2017

Pierwszy wysłany (Rzeczywisty)

10 października 2017

Aktualizacje rekordów badań

Ostatnia wysłana aktualizacja (Rzeczywisty)

10 października 2017

Ostatnia przesłana aktualizacja, która spełniała kryteria kontroli jakości

9 października 2017

Ostatnia weryfikacja

1 października 2017

Więcej informacji

Terminy związane z tym badaniem

Inne numery identyfikacyjne badania

  • H-15020401

Informacje o lekach i urządzeniach, dokumenty badawcze

Bada produkt leczniczy regulowany przez amerykańską FDA

Nie

Bada produkt urządzenia regulowany przez amerykańską FDA

Nie

Te informacje zostały pobrane bezpośrednio ze strony internetowej clinicaltrials.gov bez żadnych zmian. Jeśli chcesz zmienić, usunąć lub zaktualizować dane swojego badania, skontaktuj się z register@clinicaltrials.gov. Gdy tylko zmiana zostanie wprowadzona na stronie clinicaltrials.gov, zostanie ona automatycznie zaktualizowana również na naszej stronie internetowej .

Badania kliniczne na Meal sequence: 3C1A2B4D

Wyszukaj podobne próby

Sponsorzy i współpracownicy

Warunki medyczne

Interwencje lekowe

CROs by country

CROs in Tunisia

Warunki

Rzadkie choroby

Interwencje lekowe

Suplementy diety

Sponsor / Współpracownicy

Lokalizacje

3
Subskrybuj