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Meat Protein and Calcium: Do They Interact Synergistically or Antagonistically?

NCT00700804 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 34

Last updated 2018-07-02

Study results available
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Summary

The primary objective is to determine whether meat interacts positively with calcium to improve calcium retention. The secondary objective is to determine whether any interaction between dietary protein and calcium affects biomarkers of bone metabolism.

Conditions

  • Dietary Proteins

Interventions

BEHAVIORAL

High Protein Diet

High and low protein diets with meat as a primary protein source, tested in a cross-over design for each arm

BEHAVIORAL

Low Protein Diet

High and low protein diets with meat as a primary protein source, tested in a cross-over design for each arm

Sponsors & Collaborators

  • National Cattlemen's Beef Association

    collaborator INDUSTRY

  • USDA Grand Forks Human Nutrition Research Center

    lead FED

Principal Investigators

  • Janet R Hunt, PhD · USDA Grand Forks Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
FACTORIAL

Eligibility

Min Age
50 Years
Max Age
80 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2003-06-30
Primary Completion
2004-07-31
Completion
2005-01-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00700804 on ClinicalTrials.gov