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Impact of Cooking Process on Meat Protein Digestion and Metabolism

NCT01685307 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 48

Last updated 2012-09-14

No results posted yet for this study

Summary

Few is known on meat protein digestibility in humans and the impact of cooking process, while excessive intake of processed meat has been suggested to increase the risk of colorectal cancer.

This study aims to measure in vivo in humans the real digestibility of beef meat proteins depending 2 cooking processes, using ileal tubes and stable isotopes.

Conditions

  • Physiology
  • Digestive Tract
  • Heating Process

Interventions

DIETARY_SUPPLEMENT

Test meal

test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

Sponsors & Collaborators

  • National Research Agency, France

    collaborator OTHER

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

    lead OTHER

Principal Investigators

  • Claire Gaudichon, PhD · INRA AgroParisTech

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2012-02-29
Primary Completion
2012-09-30

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 NCT01685307 on ClinicalTrials.gov