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The Effects of Replacing Red and Processed Meat With Quorn on Biomarkers of Gut Health

NCT03944421 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2020-06-01

No results posted yet for this study

Summary

This study will evaluate the effects of substituting red and processed meat in the diet with Quorn; a meat replacement product, on biomarkers of gut health. This will be a crossover design where participants will take part in 2 study periods where they will consume a diet containing red and processed meat during one of the study periods, whereas in the other study period, they will consume a diet containing Quorn.

Conditions

Interventions

OTHER

Red and Processed Meat

Integration of 240 grams (raw weight) of red and processed meat into daily diet for 2 week period.

OTHER

Quorn

Integration of 240 grams (uncooked weight) of Quorn into daily diet for 2 week period.

Sponsors & Collaborators

  • Quorn

    collaborator INDUSTRY

  • Northumbria University

    lead OTHER

Principal Investigators

  • daniel M commane, PhD · Northumbria University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
50 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-07-03
Primary Completion
2020-01-29
Completion
2020-01-29

Countries

  • United Kingdom

Study Locations

More Related Trials

Entities

Diseases

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 NCT03944421 on ClinicalTrials.gov