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Nutrient Synergy in Beef and Stimulation of Protein Synthesis in Elderly

NCT01415973 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2012-01-18

No results posted yet for this study

Summary

This study will compare the effects of cooked, ground beef to those of beef protein isolate on blood and muscle proteins.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

3 ounces of cooked, 85% lean ground beef

Consumed once per subject.

DIETARY_SUPPLEMENT

20 grams beef protein isolate

Subjects would drink 200 ml water mixed with 20 grams of beef protein isolate one time.

Sponsors & Collaborators

  • University of Arkansas

    lead OTHER

Principal Investigators

  • Robert R Wolfe, PhD · UAMS

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-07-31
Primary Completion
2011-09-30
Completion
2012-01-31

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 NCT01415973 on ClinicalTrials.gov