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Are the "ounce-equivalents" in the Protein Foods Groups Really Equivalent?

NCT03142737 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 45

Last updated 2024-09-03

No results posted yet for this study

Summary

The investigators will determine effects of different sources of protein on whole-body net protein synthesis and muscle protein synthesis in young healthy participants.

Conditions

  • Protein Metabolism

Interventions

OTHER

Red kidney bean intake

Each participant will consume 1/2 cup of cooked red kidney bean

OTHER

Eggs intake

Each participant will consume 2 cooked large eggs.

OTHER

Peanut butter intake

Each participant will consume 2 tablespoons of peanut butter.

OTHER

Ground beef intake

Each participant will consume 2 ounces of 90% lean ground beef.

OTHER

Intact beef intake

Each participant will consume 2 ounces of intact beef.

Sponsors & Collaborators

  • University of Arkansas

    lead OTHER

Principal Investigators

  • Robert Wolfe, PhD · University of Arkansas

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2017-05-08
Primary Completion
2018-03-06
Completion
2019-05-15

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 NCT03142737 on ClinicalTrials.gov