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Nutritional Quality of Egg Proteins and Effect on Satiety

NCT01154582 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 43

Last updated 2025-10-06

No results posted yet for this study

Summary

The project aims to precisely quantify the postprandial amino acid utilization of egg proteins in vivo in humans, and also to assess their satiating power, in relation with nutrient postprandial waves and incretin secretions. For that purpose, 2 independent studies are conducted. The first one is realized using stable isotopes on 8 volunteers ingesting an egg test meal. The second one is a cross over design performed on 30 volunteers to compare the satiating effect of 2 equivalent snacks: whole eggs or cottage cheese.

Conditions

  • Physiology
  • Nutrition

Interventions

DIETARY_SUPPLEMENT

Egg snack

subject consume 4 cooked whole eggs, providing 380 kcal

DIETARY_SUPPLEMENT

Cottage cheese

Subjects consume 200 g of cottage cheese, providing 380 kcal

Sponsors & Collaborators

  • National Research Agency, France

    collaborator OTHER

  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2009-02-28

Countries

  • France

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 NCT01154582 on ClinicalTrials.gov